Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

Pearce, Rachel; Bolton, Declan; Sheridan, J.J.; McDowell, D.A.; Blair, I.S.; Harrington, D.

doi:10.1016/s0168-1605(03)00333-7

Cited by 97 publications

(96 citation statements)

References 20 publications

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“…This treatment reduced bacterial counts of the order 2-4 log contamination. The enterobacterial reduction mainly on normal carcasses without contamination was similar to those found by Pearce et al (2004), who determined the critical control points in the slaughter of pigs, and Spescha et al (2006), who evaluated microbiological contamination of pig carcasses, studying the effects of time (5 to 8.5 min) and scalding temperatures (59-62°C) that reduced enterobacterial counts by 1.7 to 3.3 log CFU/cm 2 . Van Netten et al (1997) evaluated the surfaces of pig carcasses inoculated in a laboratory, in which a spray of lactic acid was applied, ranging from 1 to 2%, at 55°C for 0.5 min.…”

Section: Resultssupporting

confidence: 74%

Decontamination of Pig Carcasses Using Water Pressure and Lactic Acid

Brustolin

Pisol

Steffens

et al. 2014

Braz. arch. biol. technol.

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Section: Resultssupporting

confidence: 74%

Decontamination of Pig Carcasses Using Water Pressure and Lactic Acid

Brustolin

Pisol

Steffens

et al. 2014

Braz. arch. biol. technol.

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“…This fact has also been reported by Mafu et al [4] and Pearce et al [44]. The latter researchers have also reported that Salmonella was found in 31 % of carcasses, after bleeding.…”

Section: Microorganisms Indicating Faecal Contaminationsupporting

confidence: 80%

Potential microbiological contamination of effluents in poultry and swine abattoirs

et al. 2006

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SUMMARYHealth risks in the effluents of seven swine abattoirs and of seven poultry abattoirs were evaluated with regard to environment degradation and to dissemination of pathogenic microorganisms during the rainy and dry seasons. Supply-water samples from affluents and effluents of the treatment systems at different sites within the abattoir processing system were analysed. Similarly, water samples from the three recipient sites (emission point, 100 m upstream, 100 m downstream) were also analysed. Temperature, free residual chlorine (FRC), total coliform bacteria, Escherichia coli, enterococci, identification and serotyping of salmonellae were assessed. Scalding is the most significant stage in the slaughtering chain (P<0 . 05) when temperature is taken into account. Temperatures at effluents and at the sampled sites in the water bodies accorded to state and federal legislation standards. Supply waters did not meet the standards for FRC and microbial count standards according to the Ministry of Health and within limits imposed by the Industrial and Sanitary Inspection Regulations for Animal Products. Feather plucking and evisceration in poultry slaughter and the cleansing of carcasses and facilities in poultry and swine slaughtering had the highest contamination impact. The three loci at the water bodies were above the microbiological standards for classes II and III sites, in conformity with Law 8468 of the state of Sa˜o Paulo, Brazil and Conama. Salmonella was found at several sites during slaughter, at both types of abattoirs, including in the effluent treatment system. This showed that these sites were the dissemination sources of the microorganism.

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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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Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

Cited by 97 publications

References 20 publications

Decontamination of Pig Carcasses Using Water Pressure and Lactic Acid

Decontamination of Pig Carcasses Using Water Pressure and Lactic Acid

Potential microbiological contamination of effluents in poultry and swine abattoirs

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

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