Author(s):
Dias Costa, Rui ; Silva, Vanessa ; Leite, Ana ; Saraiva, Margarida ; Teixeira Lopes, Teresa ; Themudo, Patrícia ; Campos, Joana ; Vieira-Pinto, Madalena
Date: 2023
Persistent ID: http://hdl.handle.net/10400.18/8902
Origin: Repositório Científico do Instituto Nacional de Saúde
Subject(s): Enterobacteriaceae; Escherichia coli; Salmonella; Abattoir; Pig Skin; Faecal Contamination; Internal Carcass Surface; External Carcass Surface; Segurança Alimentar; Enterobacteriaceae; Enterobacteriaceae; Escherichia coli; Escherichia coli; Salmonella; Salmonella; Abattoir; Abattoir; Pig Skin; Pig Skin; Faecal Contamination; Faecal Contamination; Internal Carcass Surface; Internal Carcass Surface; External Carcass Surface; External Carcass Surface; Segurança Alimentar; Segurança Alimentar
Description
To provide meat safety and consumer protection, appropriate hygiene control measures at an abattoir are required. This study aimed to evaluate the influence of visual fecal contamination level (VFCL) and lairage time (LT) on pig skin (PS) and external (ECS) and internal (ICS) carcass surfaces. The presence of Enterobacteriaceae, Escherichia coli (E. coli) and Salmonella in PS, ECS, and ICS were evaluated. A total of 300 paired samples were collected from 100 pigs. Results underlined the importance of the skin (Enterobacteriaceae: 3.27 ± 0.68 log CFU/cm2; E. coli: 3.15 ± 0.63 log CFU/cm2; Salmonella: 21% of samples) as a direct or indirect source of carcass contamination. Although VFCL revealed no significant effect (p > 0.05), the increase of LT had a significant impact (p < 0.001) on Enterobacteriaceae and E. coli levels across all analysed surfaces, and Salmonella presence on ICS (p < 0.01), demanding attention to LT. Also, the ICS showed a higher level of these bacteria compared to ECS. These results highlight the need of food business operators to consider ICS as an alternative area to sample for Salmonella, as a criterion for process hygiene based on EC Regulation No. 2073/2005, and as a potential contamination source to be integrated in the hazard analysis critical control point (HACCP) plans.
