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Prozessstufen in der Schweineschlachtung: Einfluss auf den Oberflächenkeimgehalt von Schlachttierkörpern am Beispiel zweier Betriebe


Zweifel, C; Spescha, C; Stephan, Roger (2007). Prozessstufen in der Schweineschlachtung: Einfluss auf den Oberflächenkeimgehalt von Schlachttierkörpern am Beispiel zweier Betriebe. Archiv für Lebensmittelhygiene = Journal of Food Safety and Food Quality, 58(1):7-12.

Abstract

At sequential steps of slaughter, 200 pig carcasses from two abattoirs were examined for total viable counts (TVC), Enterobacteriaceae and coagulase positive Staphylococcus (CPS) by the wet-dry double swab technique at the neck, belly, back, and ham. At abattoir A, mean TVCs (log CFU cm-2) and the proportion of Enterobacteriaceae positive carcasses were reduced after scalding (1.9,12 %), singeing (1.9,66 %) and blast chilling (2.3,17 %), and increased after dehairing (3.4,100 %) and polishing (2.9) (p < 0.05). At abattoir B, mean TVCs (log CFU cm-2) and the proportion of Enterobacteriaceae positive carcasses were reduced after scalding (2.4, 29 %), polishing (3.7) and chilling (2.6; 55 %), and increased after the combined dehairing/singeing (4.7; 97 %) (p < 0.05).The effects of certain process stages were abattoir- and site-specific: (i) at abattoir B, higher results than at abattoir A were obtained after dehairing/singeing and the following process stages, (ii) at abattoir A, the dehairing and polishing processes were important contamination sources, and (iii) for the neck, evisceration and carcass splitting were identified as hygienic weak points. Moreover, scalding, singeing and chilling may be integrated in a risk-based system for pig slaughter, when process parameters are standardized. CPS were found at abattoir A only in few samples after scalding, singeing, and the following process stages. At abattoir B,CPS detection rates increased significantly after dehairing/singeing and remained at a high level. Further investigations and phenotypic and genotypic characterization data are required to evaluate, if a CPS population may have established on the surfaces of the equipment.

Abstract

At sequential steps of slaughter, 200 pig carcasses from two abattoirs were examined for total viable counts (TVC), Enterobacteriaceae and coagulase positive Staphylococcus (CPS) by the wet-dry double swab technique at the neck, belly, back, and ham. At abattoir A, mean TVCs (log CFU cm-2) and the proportion of Enterobacteriaceae positive carcasses were reduced after scalding (1.9,12 %), singeing (1.9,66 %) and blast chilling (2.3,17 %), and increased after dehairing (3.4,100 %) and polishing (2.9) (p < 0.05). At abattoir B, mean TVCs (log CFU cm-2) and the proportion of Enterobacteriaceae positive carcasses were reduced after scalding (2.4, 29 %), polishing (3.7) and chilling (2.6; 55 %), and increased after the combined dehairing/singeing (4.7; 97 %) (p < 0.05).The effects of certain process stages were abattoir- and site-specific: (i) at abattoir B, higher results than at abattoir A were obtained after dehairing/singeing and the following process stages, (ii) at abattoir A, the dehairing and polishing processes were important contamination sources, and (iii) for the neck, evisceration and carcass splitting were identified as hygienic weak points. Moreover, scalding, singeing and chilling may be integrated in a risk-based system for pig slaughter, when process parameters are standardized. CPS were found at abattoir A only in few samples after scalding, singeing, and the following process stages. At abattoir B,CPS detection rates increased significantly after dehairing/singeing and remained at a high level. Further investigations and phenotypic and genotypic characterization data are required to evaluate, if a CPS population may have established on the surfaces of the equipment.

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Additional indexing

Other titles:Process stages in pig slaughter: Influence on the microbiological contamination of carcasses in two abattoirs
Item Type:Journal Article, refereed, original work
Communities & Collections:05 Vetsuisse Faculty > 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
Language:German
Date:2007
Deposited On:07 Sep 2020 10:49
Last Modified:08 Sep 2020 20:00
Publisher:Schlütersche Verlagsgesellschaft
ISSN:0003-925X
OA Status:Closed
Publisher DOI:https://doi.org/10.2377/0003-925x-58-7

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