Variable abattoir conditions affect Salmonella enterica prevalence and meat quality in swine and pork.
Research suggests that abattoir holding pens pose significant Salmonella enterica risk to swine immediately preharvest. The goal of this study was to evaluate those factors related to holding that increased the prevalence of S. enterica in swine at slaughter. To accomplish this goal, we focused on holding time and flooring. Our objectives were to (1) compare Salmonella enterica prevalence among pigs held for short (15-45 min) versus long (up to 4 h) periods before slaughter; and (2) determine the impact of flooring (slatted vs. concrete) as it relates to the prevalence of S. enterica. The study consisted of seven repetitions at a large volume (11,000 head/day) Midwest abattoir. Each repetition consisted of one truck load of pigs (n = 170) sorted into one of three groups: (1) animals held for a short time (15-45 min) on solid floors (short-hold); (2) animals held for 4 +/- 0.5 h on slatted floors; and (3) animals held for 4 +/- 0.5 h on solid concrete floors. At slaughter, samples were collected from 30 pigs in each group. Cecal contents (20 mL), feces (20 g), and the ileocecal lymph node were cultured for S. enterica. Additionally, the effect of holding time on meat quality parameters (loin pH at 35 min and 6 h, color, drip loss) was evaluated for the first four replicates. The proportion of S. enterica-positive samples was highest (p < 0.05) in the cecum of pigs held on solid concrete floors (72.4%), and slightly less for pigs held on slatted floors (63.3%). Animals held for less than 45 min before slaughter demonstrated the lowest proportion of S. enterica-positive samples (52.9%). The pig prevalence, as measured by any one of the three samples being positive, was significantly different (p < 0.05) between animals held on solid floors (81%) and those animals held for 45 min or less before slaughter (69%). Meat quality, as measured by multiple parameters, was adversely affected by lack of a rest period. The mean 24-h pH was significantly lower for the short-hold group compared to the other two groups. The mean Minolta L and the drip loss were significantly higher in the short-hold group. From this and other studies, it appears that elimination of the holding process is not feasible S. enterica control option, given current U.S. harvesting systems.
Hurd
H S
HS
Department of Veterinary Diagnostic and Production Animal Medicine, Iowa State University, Ames, Iowa 50011, USA. shurd@iastate.edu
Gailey
J K
JK
McKean
J D
JD
Griffith
R W
RW
D000003:Abattoirs / Q000592:standards*; D000818:Animals; D002432:Cecum / Q000382:microbiology; D003257:Consumer Product Safety; D004783:Environmental Microbiology; D005430:Floors and Floorcoverings; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D006801:Humans; D008460:Meat / Q000592:standards*; D015995:Prevalence; D011786:Quality Control; D019779:Salmonella enterica / Q000302:isolation & purification*; D013552:Swine; D013997:Time Factors