Analysis of microbial contamination of pigs’ carcasses during the slaughtering and primary processes
AbstractThe article presents the results of studies on the еxploring of microbial contamination of pigs' carcasses in the pork slaughter and primary processing with microorganisms such as general mesophilic bacteria, Enterobacteriaceae coliforms and E.coli. The carcass surfaces were examined in six technological operations: after bleeding (1) after scalding and removing bristles and hair (2) after singeing and polishing (3); аfter the nutration (4); аt the final point after a veterinary examination (5); аfter cooling down to a temperature of 4–5 °C (6). Sampling swabs was carried out during 2015–2016 years, 530 samples were selected from 260 carcasses accordance with ISO Standard 17604 Microbiology of food and animal feeding stuffs-Carcass sampling for microbiological analysis. Swabs sampling from carcass sites taken from thigh and outer and inner surfaces of the chest and abdominal wall. It was found that the high level of contamination of surfaces carcasses with general mesophilic bacteria, Enterobacteriaceae. They were exceeded after bleeding the microbiological criteria an average of 2.2–2.4 Log CFU/cm2 and 2.5-2.7 Log CFU/cm2, respectively. Each subsequent technological operation reduced the level of contamination of carcass surfaces: the amount of general mesophilic bacteria, Enterobacteriaceae after scalding, removing bristles and hair on the carcass surface, significantly decreased compared to levels that were after bleeding, but were above the standard values by an average of 0.7 Log CFU/Cm2 and by 0.35 Log CFU/cm2, respectively. The number of coliform forms and E. coli on the carcass surface after singeing and polishing was less than after bleeding by an average of 1.8 Log CFU/cm2 and 1.23 Log CFU/cm2, respectively. The intestinal tract is also the an important pathway for contamination of pigs' carcasses. Enterobacteriaceae and E. coli testing demonstrate the effectiveness of slaughter process control procedures and is the indicator for fecal contamination. After cooling of the carcasses, on their surfaces the amount of microorganisms studied was within the permissible levels.
Kasjanchuk, V.V., Bergilevych, O.M., Kusturov, V.B., (2016). Suchasni mizhnarodni metody ocinky mikrobiologichnoi' bezpechnosti svynyny. Zbirnyk naukovyh prac' Harkivs'ka derzhavna zooveterynarna akademija «Problemy zooinzhenerii' ta veterynarnoi' medycyny». 32(2), 190–195 (in Ukrainian).
Nakaz MOZ Ukrai'ny vid 19.07.2012 № 548 Mikrobiologichni kryterii' dlja vstanovlennja pokaznykiv bezpechnosti harchovyh produktiv (in Ukrainian).
Hurd, H.S., Brudvig, J, Dickson, J., Mirceta, J., Polovinski, M., Matthews, N., Griffith, R. (2008). Swine health impactonc a rcass contamination and human foodborne risk. Public Health Rep. 123(3), 343–351.
Wheatley, P., Giotis, E.S., Mc Kevitt, AI. (2014). Effects of slaughter in goperations on carcass contamination in an Irish pork production plant. IrVet J. 67(1), 1–6.
Namvar, A., Warriner, K. (2006). Application of enterobacterial repetitive intergenic consensus-polymerase chain reaction to trace the fate of generic Escherichia coli within a high capacity pork slaughter line. Int J Food Microbiol. 108(2), 155–163.
Sheridan, J.J. (2000) HACCP in the meat industry. Cambridge: Wood head Publishing;. Monitoring CCPs in HACCP systems, 203–230.
Wilhelm, B., Rajic, A., Greig, J.D., Waddell, L., Harris, J. (2011). The effect of hazard analysis critical control point programs on microbial contamination of carcasses in abattoirs: a systematic review of published data. Foodborne Pathog Dis. 8, 949–960.
Kasjanchuk, V.V., Jefimova, O.M., Bergilevych, O.M., Skljar, O.I. Kusturov, V.B. (2015). Veterynarno-sanitarnyj kontrol' mikrobiologichnyh pokaznykiv jalovychyh tush ta sanitarnyh umov i'h vyrobnyctva, Naukovyj zhurnal «ScienceRise». 1/3(6), 49–57 (in Ukrainian).
Martínez, B., Celda, M.F., Millán, M.E., Espacio, A., Cano, M., López-Mendoza, M.C (2009). Assessment of the microbiological conditions of red-meat carcasses from bacterial counts recovered by sampling via excision or swabbing with cotton wool. Int J Food Sci Technol. 44, 770–776.
Kasjanchuk, V.V., Bergilevych, O.M., Zagrebel'nyj, V.O., Garkavenko, T.O., Negaj, I.V, Kusturov, V.B., Gryshyna, Je.A. (2014). Metodychni rekomendacii' shhodo obchyslennja znachennja logaryfmiv v harchovij mikrobiologii', prodovol'chij gigijeni ta sanitarii'. zatv. Vchenoju radoju DNDILDVSE (in Ukrainian).
Abstract views: 124 PDF Downloads: 108
This work is licensed under a Creative Commons Attribution 4.0 International License.