title: Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution.
abstract: The objective of this study was to evaluate the changes in microbial contamination levels of each porcine carcass and fresh pork in a general distribution process. A total of 100 commercial pigs were sampled (six sampling sites per individual, total 600 samples) at four sequential stages: slaughterhouse (after carcass grading and boning), processing line, retail outlet, and local market. No significant differences were observed in the contaminant percentages among sampling sites and sample collection years (P>0.05) with the exception of Bacillus cereus. The contaminant percentage of B. cereus at 1st collection year was higher than these of 2nd collection year (28.31% vs. 12.26%, P<0.05). B. cereus and Listeria monocytogenes were the most frequently detected pathogenic bacteria in the slaughterhouse and markets, respectively. On the other hand, Escherichia coli O157:H7 and Yersinia enterocolitica were not detected in carcasses or pork collected from any carcass sites and pork samples. However, the frequency of pathogenic bacteria in end-products at local markets was not highly related to the initial contamination of porcine carcasses in the slaughterhouse. Thus, the improvement of microbial safety for pork end-products requires hygienic control of porcine carcasses and meat cutting during all operations in the slaughterhouse, processing line, retail outlet, and local market.
authors.affiliation: Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea.
authors.forename: Y M
authors.initials: YM
authors.lastname: Choi
authors.forename: H J
authors.initials: HJ
authors.lastname: Park
authors.forename: H I
authors.initials: HI
authors.lastname: Jang
authors.forename: S A
authors.initials: SA
authors.lastname: Kim
authors.forename: J Y
authors.initials: JY
authors.lastname: Imm
authors.forename: I G
authors.initials: IG
authors.lastname: Hwang
authors.forename: M S
authors.initials: MS
authors.lastname: Rhee
mesh_terms: D000003:Abattoirs; D000818:Animals; D001409:Bacillus cereus; D019453:Escherichia coli O157; D005506:Food Contamination; D005511:Food Handling; D008089:Listeria monocytogenes; D008460:Meat / Q000382:microbiology*; D012475:Salmonella; D013211:Staphylococcus aureus; D013552:Swine; D015008:Yersinia enterocolitica