Effect of separate transport, lairage, and slaughter on occurrence of Salmonella typhimurium on slaughter carcasses.
The study aimed to reduce cross-contamination between finishers from Salmonella-positive and Salmonella-negative herds during transport, lairage, and slaughter, thereby reducing the prevalence of Salmonella Typhimurium on slaughter carcasses. In Phase 1 of the study, pigs from Salmonella-negative herds were kept in lairage for 2-4 hours either in clean pens (intervention group) or pens contaminated with Salmonella-infected faeces (control group). All pigs were slaughtered on the same slaughterline, and carcass swabs 24 hours after slaughter revealed a low degree of cross-contamination in the pens: there was no difference in Salmonella-positive carcasses between intervention (1.7%) and control groups (0.8%). In Phase 2, control pigs from Salmonella-negative herds were mixed with pigs from Salmonella-positive herds during lairage for 2-4 hours, while the intervention group still consisted of pigs from Salmonella-negative herds. All pigs were slaughtered on the same line: first intervention, then control. Carcass swabs taken 24 hours after slaughter failed to show a reduction in Salmonella-positive carcasses in the intervention group (4.5%) compared with the originally Salmonella-negative pigs in the control group (3.6%). In pigs from Salmonella-positive herds the occurrence of Salmonella was substantially higher at 10.4%. When the results were corrected for 6 carcass samples found positive with S. Heidelberg on the same day, which was attributed to a transient hygiene failure, only 2.2% of the carcasses in the intervention group were Salmonella-positive. We conclude that even though cross-contamination occurs in the abattoir pens, its importance on the slaughter line may be greater. However, the final results of this study should be awaited to conclude whether separate slaughter of pigs from Salmonella-positive and Salmonella-negative herds should be recommended.
Boes
J
J
Veterinary and Food Advisory Service, Danish Bacon & Meat Council, Axelborg, Axeltorv 3, DK-1609 Copenhagen, Denmark. jbo@danishmeat.dk
Dahl
J
J
Nielsen
B
B
Krog
H H
HH
D000003:Abattoirs; D000818:Animals; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000382:microbiology*; D015995:Prevalence; D012307:Risk Factors; D012481:Salmonella Infections, Animal / Q000453:epidemiology* / Q000209:etiology / Q000382:microbiology; D012486:Salmonella typhimurium / Q000302:isolation & purification*; D013552:Swine; D013553:Swine Diseases / Q000453:epidemiology* / Q000209:etiology / Q000382:microbiology; D014186:Transportation