title: Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.
abstract: OBJECTIVE
  The aim of this research was to examine the effects of preslaughter washing, pre-evisceration washing, final carcass washing and chilling on final carcass quality and to evaluate these operations as possible critical control points (CCPs) within a pork slaughter hazard analysis and critical control point (HACCP) system.
  
  
  RESULTS
  This study estimated bacterial numbers (total viable counts) and the incidence of Salmonella at three surface locations (ham, belly and neck) on 60 animals/carcasses processed through a small commercial pork abattoir (80 pigs d(-1)). Significant reductions (P < 0.05) in bacterial numbers were noted at some stages of the slaughter/dressing process, i.e. the process of hair removal (scalding-dehairing and singeing) resulted in an approx. 4.5 log10 cfu cm(-2) decrease in bacterial numbers. A significant increase (P < 0.05) in bacterial numbers was observed after pre-evisceration washing. Final washing increased the bacterial counts to between 3.6 and 3.8 log10 cfu cm(-2) while chilling effected a small but statistically significant (P < 0.05) increase to between 4.5 and 4.7 log10 cfu cm(-2). The incidence of Salmonella on pigs at the farm was 27%, decreasing to 10% after preslaughter washing. However, stunning and bleeding effected a considerable increase in Salmonella contamination and the incidence after these operations was 50%, which was reduced to 0% during the scalding-dehairing process.
  
  
  CONCLUSIONS
  Washing the live animals and subsequent carcasses with cold water is not an effective control measure but chilling may be used as a CCP.
  
  
  CONCLUSIONS
  Recent changes in European Union legislation legally mandate HACCP in pork slaughter plants. This research will provide a sound scientific basis on which to develop and implement effective HACCP in pork abattoirs.
authors.affiliation: The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin, Ireland. dbolton@nfc.teagasc.ie
authors.forename: D J
authors.initials: DJ
authors.lastname: Bolton
authors.forename: R A
authors.initials: RA
authors.lastname: Pearce
authors.forename: J J
authors.initials: JJ
authors.lastname: Sheridan
authors.forename: I S
authors.initials: IS
authors.lastname: Blair
authors.forename: D A
authors.initials: DA
authors.lastname: McDowell
authors.forename: D
authors.initials: D
authors.lastname: Harrington
mesh_terms: D000003:Abattoirs; D000818:Animals; D003080:Cold Temperature; D015169:Colony Count, Microbial; D004203:Disinfection / Q000379:methods*; D005511:Food Handling / Q000379:methods / Q000592:standards*; D005513:Food Inspection / Q000592:standards*; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000302:isolation & purification; D013552:Swine / Q000382:microbiology*