Association between slaughter practices and the distribution of Salmonella, ESBL/AMPC-producing Escherichia coli and hygiene indicator bacteria on pig carcasses after slaughter

Pigs are well-known asymptomatic carriers of foodborne pathogens, which may contaminate pork carcasses during slaughter. Several pig body parts (e.g. the oral cavity, the palatine tonsils and the gastro-intestinal tract) are natural reservoirs of bacteria, including important human pathogens such as Salmonella. The contamination level of a pig carcass is generally expressed as one value for the whole carcass. However, contamination levels may vary between different carcass areas.</p

Effect of pluck set removal techniques during slaughter on pig carcass contamination with hygiene indicator bacteria, ESBL/AMPC-producing E. coli, Salmonella and Yersinia enterocolitica

Pigs are asymptomatic carriers of pathogenic and antibiotic resistant bacteria, which may contaminate pig carcasses during slaughter. Especially opening the oral cavity during pluck set (i.e. lungs, heart, liver, and tongue) removal is a potential risk for spreading bacteria over the carcass.</p

Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter

This study compared the current pig slaughter procedure where the pluck set is completely removed with a procedure where the pluck set is partially removed, leaving the highly contaminated oral cavity, tonsils and tongue untouched. The effect on carcass contamination was investigated by enumerating hygiene indicator bacteria (total aerobic count, Enterobacteriaceae and E. coli) and cefotaxime-resistant E. coli (CREC) as well as assessing Salmonella and Yersinia enterocolitica presence on the sternum, elbow and throat of pig carcasses. Using the alternative pluck set removal, significantly lower mean numbers of hygiene indicator bacteria on throat samples and E. coli on elbow samples were found. Less pig carcasses were highly contaminated and a lower presence and level of CREC was observed. No difference in Salmonella or Yersinia enterocolitica presence was seen. The data in this study can help to assess the effect of this alternative procedure on the safety of pork and subsequently public health