The microbiological effects of trimming sticking wounds in pasteurized pig carcasses.
Neither pasteurizing of uneviscerated carcasses nor trimming reduced the numbers of total aerobic bacteria recovered from sticking wounds in pig carcasses. However, trimming after pasteurizing increased the numbers of coliforms and Escherichia coli recovered from sticking wounds, whereas pasteurizing without trimming reduced these counts.
Gill
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Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1.
Badoni
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D000818:Animals; D005511:Food Handling; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology*; D013552:Swine; D014947:Wounds and Injuries / Q000382:microbiology / Q000662:veterinary