1. Hygiene Indicators and Salmonellae on Surfaces of Swine Carcasses from Two Slaughterhouses in Northern Portugal
- Author
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Moura-Alves, Márcio, Carvalho, Marta, Baggio Ribeiro, Deise Helena, Barbosa, Joana, Silveira, Leonor, Pista, Ângela, Pinto, Helena Patrícia, Saraiva, Cristina, Teixeira, Paula, and Esteves, Alexandra
- Abstract
The monitoring of carcass surface contamination along the slaughter line enables verification of slaughter operation hygiene and the use of good manufacturing practices. Pork meat is a common source of human nontyphoidal salmonellosis, one of the most frequently reported foodborne illnesses worldwide. This study was conducted to gather data on microbial loads before and after evisceration on the surfaces of swine carcasses in two slaughterhouses. The presence of Salmonella entericawas evaluated only after evisceration on carcass surfaces and in livers and floor drains (environmental samples) because pigs are common carriers of this pathogen. The contamination of carcass surfaces was evaluated by delimitation of surface area with sterilized templates (100 cm2), and surface samples were collected with gauze swabs. Total aerobic mesophilic bacteria, Enterobacteriaceae,and Escherichia coliwere enumerated. Significant differences (P< 0.05) in counts of mesophilic bacteria, Enterobacteriaceae,and E. coliwere found on the external carcass surfaces, with higher counts after evisceration. The neck and abdominal areas had higher levels of mesophilic bacteria, Enterobacteriaceae,and E. coliand a high prevalence of Salmonella. Salmonellawas detected in only one of the studied slaughterhouses; 19 (7.3%) of 259 analyzed carcass samples were positive for Salmonella,and Salmonellawas detected in two livers and two floor drains. A total of 52 Salmonellaisolates (44 from carcasses, 5 from livers, and 3 from drains) were recovered. Three Salmonellaserovars (Typhimurium 4,5:i− , Wernigerone, and Derby) were identified, and 53.8% of the 52 isolates were multidrug resistant. The results reveal the need for continuous improvement of slaughtering operations and implementation of good manufacturing practices to ensure the safety of pork produced in Portugal.
- Published
- 2022
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