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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.

Hazard Analysis Control Critical Points (HACCP) is compulsory for all food business operators (FBO) in European Union, in order to guarantee food safety. Since small- and medium-sized FBO had less resources than large-sized FBO, the HACCP implementation is usually carried out by the owner or staff, mainly using online information from guidelines of national agencies responsible for food safety inspection and/or from guidelines published by associations of FBO. A specific checklist was developed to assess the information provided in 80 open access food safety manuals about HACCP and prerequisite programs. Performance of information was also assessed by Chi-squared test and logistic regression models. The overall information about food safety available on the manuals was considered as not satisfactory. Thus, the lack of information could compromise the compliance of food law. Although specific information about HACCP was considered as acceptable, the manuals do not explain how to carry out several steps such as foodstuff characterization, proper hazard identification or correct determination of critical control points. Information provided about prerequisite programs was not satisfactory mainly associated to (1) the lack of information about how to put each prerequisite in place and (2) the lack of information about the documents and records that each prerequisite should content. The results of this work indicate that FBO need to consult several and update manuals, as well other sources of information (i.e. expert consultation) to correctly implement a food safety program based on the HACCP methodology and guarantee the public health.

The objective of this study was to model the fate of L. monocytogenesinoculated in beef at two concentrations (2.5 and 4.0 log CFU/g), packaged under aerobic, vacuum and three modified atmosphere combinations – 70%O2/20%CO2/10%N2, 50%O2/40%C O2/10%N2and 30%O2/60%CO2/10%N2, and refrigerated at a normal temperature (4°C) and at a mild abuse temperature (9°C). An omnibus model based on the three-parameter Weibull equation proved statistically that L. monocytogenessurvives better in vacuum (VP) than in aerobic conditions, although without significant difference in its ability to survive in the temperature range between 4°C and 9°C. Furthermore, regardless of the refrigeration temperature, the presence of CO2in package atmosphere exerted a bactericidal effect on L. monocytogenescells, being approximately 1.5 log of reduction when storage time reached 10 days. Since the pathogen can survive in VP/MAP beef at refrigerated storage, there is a need of maintaining its numbers below 100 CFU/g before packaging by placing efforts on the implementation of control measures during processing.

Sous videcook-chill (SVCC) is a technology characterized by vacuum-packaging of raw or partially prepared foods before pasteurization, followed by rapid chilling and storage below 3°C. The application of essential oils (EOs) is a strategy to control pathogens and to extend the shelf life of products by reducing microbial levels and oxidative processes. The aim of this study was to evaluate the efficacy of Rosmarinus officinalisL. (rosemary) Thymus vulgarisL. (thyme) EOs against L. monocytogenesATCC 679, inoculated in beef processed by SVCC stored at 2°C and 8°C for 1, 2, 3, 7 and 14 days. Leaves were dried and hydrodistilled in a Clevenger. Determination of minimum inhibitory concentration (MIC) assay was performed. Beef samples of m. longissimus thoracis et lumborumwere packaged in bags inoculated and added individually with one of each EO at MIC values. Bags were vacuum-sealed, and samples were processed at 55°C/65min (for 3-log10reduction). L. monocytogenesenumeration was done according to ISO 11290-2. A reduction of the population of L. monocytogeneswas observed in all samples at 2°C. At day 14, the population of L. monocytogeneswas similar in thyme and control at 2°C and 8°C. Inversely, rosemary at both temperatures show an added reduction of about 2-log10, comparatively to control. These results support the possibility of using rosemary as natural preservative to contribute in the reduction of L. monocytogenesand confirm the importance of using adequate chilling storage for maintain this pathogen at acceptable levels in view to prevent the risk for consumers.