Role of Slaughtering in Salmonella Spreading and Control in Pork Production

Abstract

Salmonella is one of the major foodborne pathogens worldwide. Pork products are among the main sources of Salmonella infection in humans, and several countries have established Salmonella surveillance and control programs. The role of slaughtering in carcass contamination has been indicated by studies focused on the slaughterhouse environment. In this review, we examine and discuss the information available regarding the influence that farm status, pig transport, and lairage have on the carriage of Salmonella by pigs entering the slaughter line. The evolution of carcass contamination throughout the slaughtering process, the main sources of contamination in the dirty and clean zones of the slaughter line, and previously reported prevalence of Salmonella on carcasses and factors affecting this prevalence also are discussed. The importance of implementing interventions at the slaughter level is discussed briefly. Consistent with the information available, pigs from infected farms and newly acquired or recrudescent infections in pigs at the subsequent stages of transport and lairage are important sources of Salmonella at the slaughtering plant. The continuous introduction of Salmonella into the slaughterhouse and the potential for resident flora constitute a risk for carcass contamination. At the slaughterhouse, some dressing activities can reduce carcass contamination, but others are critical control points that jeopardize carcass hygiene. This information indicates the importance of considering slaughter and previous stages in the pork production chain for controlling Salmonella in swine production.

Subclinical pulmonary pathogenic infection in camels slaughtered in Cairo, Egypt

“…Transmission of hydatid cysts in unlicensed abattoirs to neighboring people has been reported elsewhere [23]. Some dressing activities at slaughterhouses can reduce contamination of carcasses, but others still jeopardize carcass hygiene [24].…”

Effect of slaughterhouse and day of sample on the probability of a pig carcass being Salmonella-positive according to the Enterobacteriaceae count in the largest Brazilian pork production region

“…Pork is considered the third most common foodborne source of human salmonellosis (Arguello et al, 2013). The main source of contamination of carcasses is pigs introduced into the slaughterhouse carrying Salmonella in the intestinal tract (EFSA, 2008).…”

Prevalencia de Salmonella spp., en ganglios mesentéricos de porcinos en plantas de beneficio Colombianas

“…pork meat contamination can occur at any point in the production chain. Therefore, it is necessary to control raw material for animal consumption, animal care in the farm, slaughterhouse, cutting and deboning room, processing plant, and points of sale, as well as transportation (4). In pigs the principal source of Salmonella contamination comes from farms where they are raised, since infection route is oral-fecal, where feces are the major source of contamination.…”

“…La contaminación por Salmonella spp., en la carne de cerdo, puede producirse en cualquier etapa de la cadena productiva, por lo que es necesario controlar las materias primas para la alimentación del animal, el manejo de los animales en la granja, la planta de beneficio, la sala de desposte, la planta de procesamiento y los puntos de venta, así como el transporte (4). La fuente principal de transmisión de Salmonella en porcinos son las granjas de producción, debido a que la infección con este patógeno ocurre por vía oral-fecal; siendo la mayor fuente de contaminación las heces.…”

“…Results. National prevalence was 28.2%, with the presence of S. Typhimurium, S. Agama, S. London, S. Agona, S. Haifa and S. 1,4, Resistance to antibiotics frequently used in human (23.6% Trimethoprim/Sulfamethoxazole, 2.7% Cefotaxime (CTX), 11.8% Ampicillin (AMP) and 1.8% Ciprofloxacin) was found. Conclusion.…”