Reduction of Salmonella and fecal contamination of pork during swine slaughter.
Experiments were designed to reduce Salmonella and fecal contamination of pork, using several sanitizing methods and agents. Sanitizing the hauling vehicle and holding pens with chlorine or quaternary ammonium compounds proved ineffective in reducing carcass contamination. When the eviscerator wore a plastic glove and sanitized his knife in 82-C water before using it on each carcass, contamination was reduced about 50%. Sanitizing the eviscerator's knife in 500-ppm chlorine solution adjusted to a pH of 6.0, or in 25-ppm iodine solution reduced contamination approximately 75%.
D000003:Abattoirs; D000818:Animals; D004926:Escherichia coli; D005243:Feces; D005506:Food Contamination / Q000517:prevention & control*; D008460:Meat; D008461:Meat Products; D012475:Salmonella; D012499:Sanitation; D013552:Swine