Analysis of microbial contamination of pigs’ carcasses during the slaughtering and primary processes

  • V.B. Kusturov
  • V.V. Kasyanchuk
  • A.M. Bergievich
Keywords: pigs’ carcasses, microbial contamination, the processes of slaughtering and primary processing, total microbial count, Enterobacteriaceae, coliforms, Ecoli


The 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.


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How to Cite
Kusturov, V., Kasyanchuk, V., & Bergievich, A. (2017). Analysis of microbial contamination of pigs’ carcasses during the slaughtering and primary processes. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 19(77), 194-199.