An analysis of the factors for microbial contamination risk for pork at slaughterhouses in Korea using the LOGIT model.
To assess the effect of slaughtering practices on the probability of microbial contamination at slaughterhouses in Korea, 840 samples from 8 slaughterhouses were collected and 50 factors observed for 2 yr. Target microorganisms were Salmonella spp. and Listeria monocytogenes and 20 contaminated samples were found. Twenty-one out of 50 factors were identified as possible sources of microbial contamination. To narrow down the more critical factors and quantify the effects, simple regression analysis for 21 factors was executed and 6 factors were found to be significant. The LOGIT model was used to measure the effects of the six variables on the chance of microbial risk. Data showed the effect of size of lairage area was negligible. However, increased duration in lairage, size of hair removing pot, and usage of rubber gloves all decreased the contamination risk. Lastly, it was found that increases in duration time from kill to intestine extraction and duration time from intestine extraction to precooling raised the risk of contamination.
Kim
Yun-Ji
YJ
Korea Food Research Institute, Seongnam-si, Kyunggi-do.
Song
Yanghoon
Y
D000003:Abattoirs / Q000592:standards*; D000818:Animals; D005516:Food Microbiology; D008089:Listeria monocytogenes / Q000302:isolation & purification; D016015:Logistic Models; D008460:Meat / Q000382:microbiology*; D056910:Republic of Korea; D012307:Risk Factors; D012475:Salmonella / Q000302:isolation & purification; D013552:Swine