Assessing the Hygiene of Pig Carcasses Using Whole-Body Carcass Swabs Compared with the Four-Site Method in EC Decision 471
Abstract:An investigation was carried out in a pig abattoir to determine the microbiological status of carcasses being produced after slaughter and dressing. The carcasses were sampled in accordance with EC Decision 471 in relation to the application of hazard analysis critical control point (HACCP) criteria to the slaughter of animals. In this regard, four sites on the animals were examined on five consecutive carcasses during each of 10 visits for the presence of total viable counts and Enterobacteriaceae. A comparison of the EC four-site method, with a whole-body swab technique, as a means of measuring carcass contamination found that the two methods gave significantly different results for both groups of organisms. A comparison of the mean of the individual data from the four sites with the data from the pooled samples revealed that there was a poor relationship between the two. Samples may be taken by excision or swabbing and allocated to three categories of process control, which, in turn, are based on microbiological criteria that are different, depending on whether sampling is by excision or swabbing. The influence of these changes in microbiological criteria is discussed in relation to the categorization of samples as acceptable, marginal, or unacceptable and the influence this has on process control. Finally, the proposed introduction of Salmonella as a safety indicator in the EC HACCP system is discussed.
Document Type: Research Article
Affiliations: 1: Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland 2: School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
Publication date: February 1, 2007
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites