Microbial Level of Pork Skin as Affected by the Dressing Process

Dockerty, T. R.; Ockerman, Herbert W.; Cahill, V. R.; Kunkle, L. E.; Weiser, H. H.

doi:10.2527/jas1970.306884x

Cited by 14 publications

(6 citation statements)

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“…Using conventional automatic singeing systems with a passage of 10 to 15 s at 900°C, a 2.5-to 3-log reduction in total bacterial counts is achievable (13,14,77,81). In contrast, some investigators reported that singeing had no effect on the microflora or even increased surface contam ination; however, these results might be due to antiquated facilities or hygienic deficiencies (33,97).…”

Section: Transmission Of Mrsa Along the Slaughter Linementioning

confidence: 92%

From Pig to Pork: Methicillin-Resistant Staphylococcus aureus in the Pork Production Chain

Lassok

Tenhagen

2013

Journal of Food Protection

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Methicillin-resistant Staphylococcus aureus (MRSA) is a major global public health concern and could be a food safety issue. Recurrent reports have documented that pig herds are an important reservoir for MRSA, specifically the livestock-associated sequence type 398. The high prevalence of MRSA in pig primary production facilities and the frequent detection of MRSA of the same types in pork and pig meat products raise the question of underlying mechanisms behind the introduction and transmission of MRSA along the pork production chain. A comprehensive review of current literature on the worldwide presence of livestock-associated MRSA in various steps of the pork production chain revealed that the slaughter process plays a decisive role in MRSA transmission from farm to fork. Superficial heat treatments such as scalding and flaming during the slaughter process can significantly reduce the burden of MRSA on the carcasses. However, recontamination with MRSA might occur via surface treating machinery, as a result of fecal contamination at evisceration, or via increased human handling during meat processing. By optimizing processes for carcass decontamination and avoiding recontamination by effective cleaning and personal hygiene management, transmission of MRSA from pig to pork can be minimized.

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Section: Transmission Of Mrsa Along the Slaughter Linementioning

confidence: 92%

From Pig to Pork: Methicillin-Resistant Staphylococcus aureus in the Pork Production Chain

Lassok

Tenhagen

2013

Journal of Food Protection

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“…However, some investigators reported no efect of singeing on the microlora [157], whereas others have indicated that the reduction achieved by singeing is frequently reversed by polishing, that cleans intensively a skin surface [158][159][160]. Evisceration of the intestinal tract is another source of contamination with fecal bacteria on the surface of carcasses [154,161].…”

Section: Frontiers In Staphylococcus Aureusmentioning

confidence: 99%

Methicillin-Resistant Staphylococcus aureus (MRSA) in Food- Producing and Companion Animals and Food Products

Chon¹,

Sung²,

Khan³

2017

Frontiers in Staphylococcus Aureus

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Methicillin-resistant Staphylococcus aureus (MRSA) has become a growing concern in companion and food-producing animals. The presence of multidrug-resistance with a wide range of extracellular enterotoxin genes, virulence factors, and Panton-Valentine leukocidin (pvl) cytotoxin genes confer life-threatening traits on MRSA and makes them highly pathogenic and diicult to treat. Clonal complex 398 (CC398), a predominant clonal lineage of livestock-associated-MRSA in domestic animals and retail meat, is capable of infecting humans. In order to monitor and prevent MRSA contamination, it is critical to understand its source and transmission dynamics. In this review, we describe MRSA in food-producing animals (pig, catle, chicken), horses, pet animals (dogs, cats), and food products (pork, beef, chicken, milk, and ish).

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“…In addition, the heat resistance by this agent increases at a mildly acidic pH, from 5.9 to 6.5 (Blackburn, Curtis, Humpheson, Billon, & McClure, ; Borch, Nesbakken, & Christensen, ; Casadei, Ingram, Hitchings, Archer, & Gaze, ; Mañas, Pagán, Raso, & Condón, ). Thus, some chemical assistants employed in the scalding process, such as calcium oxide (lime), may increase the pH up to values near 11, contributing to decreases in the Salmonella during the scalding process (Buncic & Sofos, ; Dickson, Hurd, & Rostagno, ; Dockerty, Ockerman, Cahill, Kunkle, & Weiser, ; USDA, ; Warner, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of organic matter and pH on the resistance of Salmonella Typhimurium and Salmonella Derby in scalding water from pig slaughter

Inagaki

Sereno

Pegoraro

et al. 2018

Journal of Food Safety

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The thermal resistance of Salmonella Typhimurium and Derby was evaluated simulating the pig slaughter scalding process in water with different pH values and organic matter concentrations. In samples of scalding water tanks collected at 0, 2, and 4 hr during the slaughter, Salmonella serotypes were quantified at 0, 1, 3, and 5 min of heating at 62 °C. Variations of water with different pH levels and organic matter contents were also analyzed. A general reduction of 3.19 log CFU/mL in the scalding water and a D value of 1.65 min was observed. Salmonella was more sensitive to hot water in an alkaline pH, and the organic matter was not able to interfere with the survival of Salmonella. We conclude that the accumulation of organic matter in the scalding process was not relevant for the survival of Salmonella and that the water alkalinization was important in improving the elimination of this microorganism. Practical applications To know the behavior of Salmonella in different stages of pig slaughter is important for establishing parameters of process, limits, or actions in the control of the contamination program. This study may contribute novel predictions about Salmonella elimination in the scalding stage and provide evidence about factors that can modify the kinetics of reduction, such as the accumulation of organic matter in the scalding tank during the slaughter of pigs and the different pH levels of the water used in this process. This article demonstrated that the addiction of calcium oxide to the scalding water may contribute to the control of Salmonella in the scalding process by reducing the destruction time.

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Microbial Level of Pork Skin as Affected by the Dressing Process

Cited by 14 publications

References 0 publications

From Pig to Pork: Methicillin-Resistant Staphylococcus aureus in the Pork Production Chain

From Pig to Pork: Methicillin-Resistant Staphylococcus aureus in the Pork Production Chain

Methicillin-Resistant Staphylococcus aureus (MRSA) in Food- Producing and Companion Animals and Food Products

Effect of organic matter and pH on the resistance of Salmonella Typhimurium and Salmonella Derby in scalding water from pig slaughter

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