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Visuelle und mikrobiologische Prozessanalyse der Schweineschlachtung in einem Kleinbetrieb


Schertenleib, T I; Stephan, Roger; Scheeder, M; Zweifel, C (2011). Visuelle und mikrobiologische Prozessanalyse der Schweineschlachtung in einem Kleinbetrieb. Archiv für Lebensmittelhygiene = Journal of Food Safety and Food Quality, 62(2):52-57.

Abstract

Based on the visual analysis of the pig slaughter process in a small-scale abattoir, process steps were selected. At each step, 50 carcasses were examined at the neck, brisket, back, and ham for total viable counts (TVC) and Enterobacteriaceae using the wet-dry double-swab technique. Hygienic weak points recognized in the visual analysis were generally verified by higher microbial counts on the corresponding process steps and sampling sites. After bleeding, TVC mainly averaged out at >5.0 log10 CFU cm-2 and Enterobacteriaceae were almost constantly found. The combined scalding & dehairing reduced the results distinctly (p<0.05), whereas an increase (p<0.05) of mean TVC and Enterobacteriaceae detection rates was observed after the manually performed singeing and polishing. During the following process steps (evisceration, washing, chilling), mean TVC remained mainly unchanged (p>0.05). In the chiller, mean TVC ranged from 3.0 to 3.5 log10 CFU cm-2 and only the increase at the neck proved to be significant (p<0.05). On the other hand, the proportion of Enterobacteriaceae-positive results was generally reduced. To improve the situation in the examined abattoir, in particular the following points must be addressed: The cleanliness of the animals, the implementation of an additional singeing step after polishing, strict maintenance of good slaughter hygiene practices, and in the medium term constructional improvements.

Abstract

Based on the visual analysis of the pig slaughter process in a small-scale abattoir, process steps were selected. At each step, 50 carcasses were examined at the neck, brisket, back, and ham for total viable counts (TVC) and Enterobacteriaceae using the wet-dry double-swab technique. Hygienic weak points recognized in the visual analysis were generally verified by higher microbial counts on the corresponding process steps and sampling sites. After bleeding, TVC mainly averaged out at >5.0 log10 CFU cm-2 and Enterobacteriaceae were almost constantly found. The combined scalding & dehairing reduced the results distinctly (p<0.05), whereas an increase (p<0.05) of mean TVC and Enterobacteriaceae detection rates was observed after the manually performed singeing and polishing. During the following process steps (evisceration, washing, chilling), mean TVC remained mainly unchanged (p>0.05). In the chiller, mean TVC ranged from 3.0 to 3.5 log10 CFU cm-2 and only the increase at the neck proved to be significant (p<0.05). On the other hand, the proportion of Enterobacteriaceae-positive results was generally reduced. To improve the situation in the examined abattoir, in particular the following points must be addressed: The cleanliness of the animals, the implementation of an additional singeing step after polishing, strict maintenance of good slaughter hygiene practices, and in the medium term constructional improvements.

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Additional indexing

Other titles:Visual and microbiological process analysis of pig slaughtering in a small-scale abattoir
Item Type:Journal Article, refereed, original work
Communities & Collections:05 Vetsuisse Faculty > Veterinärwissenschaftliches Institut > Institute of Food Safety and Hygiene
Dewey Decimal Classification:570 Life sciences; biology
610 Medicine & health
Scopus Subject Areas:Life Sciences > Food Science
Life Sciences > Microbiology
Physical Sciences > Management, Monitoring, Policy and Law
Uncontrolled Keywords:abattoirs, carcass quality, food contamination, food safety, meat hygiene, pigmeat, slaughter
Language:German
Date:2011
Deposited On:07 Sep 2020 10:41
Last Modified:23 Jun 2024 01:42
Publisher:Schlütersche Verlagsgesellschaft
ISSN:0003-925X
OA Status:Closed
Publisher DOI:https://doi.org/10.2376/0003-925X-62-52
Related URLs:http://www.schaper-verlag.de (Publisher)