AIMS: To (i) monitor the presence of Enterobacteriaceae as indicators of faecal contamination on pig carcasses, (ii) examine the potential use of chilling as a critical control point (CCP) and establish its influence on pig carcass categorization by Decision 471/EC and (iii) determine the incidence of E. coli O157:H7 in pigs. METHODS AND RESULTS: Porcine faecal samples and carcass swabs were collected before and after chilling at four Irish pig abattoirs and examined for Enterobacteriaceae and E. coli O157:H7. Chilling generally reduced Enterobacteriaceae counts on carcasses, but increases were also observed, particularly in one abattoir. E. coli O157:H7 was absent from carcasses before chilling, present on 0.21% after chilling and was recovered from 0.63% of faecal samples. All of the isolates were found to contain virulence genes associated with clinical illness in humans. CONCLUSIONS: The data show that overall chilling had the capacity to reduce the numbers of carcasses positive for the presence of Enterobacteriaceae. SIGNIFICANCE AND IMPACT OF STUDY: The influence of chilling on the categorization of pig carcasses suggests that it has the potential to improve the numbers of acceptable carcasses and the process could be used as a CCP within a HACCP plan.
AIMS: To (i) monitor the presence of Enterobacteriaceae as indicators of faecal contamination on pig carcasses, (ii) examine the potential use of chilling as a critical control point (CCP) and establish its influence on pig carcass categorization by Decision 471/EC and (iii) determine the incidence of E. coli O157:H7 in pigs. METHODS AND RESULTS: Porcine faecal samples and carcass swabs were collected before and after chilling at four Irish pig abattoirs and examined for Enterobacteriaceae and E. coli O157:H7. Chilling generally reduced Enterobacteriaceae counts on carcasses, but increases were also observed, particularly in one abattoir. E. coli O157:H7 was absent from carcasses before chilling, present on 0.21% after chilling and was recovered from 0.63% of faecal samples. All of the isolates were found to contain virulence genes associated with clinical illness in humans. CONCLUSIONS: The data show that overall chilling had the capacity to reduce the numbers of carcasses positive for the presence of Enterobacteriaceae. SIGNIFICANCE AND IMPACT OF STUDY: The influence of chilling on the categorization of pig carcasses suggests that it has the potential to improve the numbers of acceptable carcasses and the process could be used as a CCP within a HACCP plan.
Authors: Ivan Nastasijevic; John W Schmidt; Marija Boskovic; Milica Glisic; Norasak Kalchayanand; Steven D Shackelford; Tommy L Wheeler; Mohammad Koohmaraie; Joseph M Bosilevac Journal: Appl Environ Microbiol Date: 2020-12-17 Impact factor: 4.792
Authors: W Dohmen; L VAN Gompel; H Schmitt; A Liakopoulos; L Heres; B A Urlings; D Mevius; M J M Bonten; D J J Heederik Journal: Epidemiol Infect Date: 2017-05-02 Impact factor: 4.434
Authors: Rossy Bueno López; David A Vargas; Reagan L Jimenez; Diego E Casas; Markus F Miller; Mindy M Brashears; Marcos X Sanchez-Plata Journal: Foods Date: 2022-08-25
Authors: Peipei Zhang; Saida Essendoubi; Julia Keenliside; Tim Reuter; Kim Stanford; Robin King; Patricia Lu; Xianqin Yang Journal: NPJ Sci Food Date: 2021-07-01