title: SalmonellaPrevalence and Microbiological Contamination of Pig Carcasses and Slaughterhouse Environment.
abstract: In seven EC swine abattoirsSalmonellaprevalence (ISO 6579/2002) and serotypes of 25 piglets, 61 finishing pigs (lymph nodes, colon content, carcass and liver surface) and slaughterhouse environments (scalding water, surfaces in contact with meat and not in contact with meat) were investigated. Moreover, aerobic colony count [total viable count (TVC); ISO 4833] andEnterobacteriaceae(ISO 21528-2) of piglets and finishing pigs' carcasses were evaluated, and the results compared with EU process hygiene criteria (Reg. EC 2073/2005).Salmonellawas not isolated in any of the piglets samples. Prevalence differed between slaughterhouses (P<0.5), andSalmonellawas isolated from 39 of 244 samples of finishing slaughtered pigs (15.9%) and from 4 of 45 environmental samples (8.9%). In pig samples, carcasses showed the highest prevalence (18%) followed by colon content (14.8%), lymph nodes (13%) and liver (1.6%).S. Anatum was the most prevalent serotype (71.8%), followed byS. Derby (33.3%),S. Bredeney (5%) andS. Holcomb (2.5%). Between environmental samples,S. Anatum (50%),S. Bredeney andS. Derby (25%) were identified. Total viable mean counts (log10CFU/cm2) of carcass surfaces ranged from 4.6 and 5.7 for piglets, and from 4.6 and 5.9 for finishing pigs, whileEnterobacteriaceaeranged between 1.1 and 5 for piglets and between 2.1 and 5.3 for finishing pigs. These results were not in compliance with EU performance criteria. Total aerobic viable counts andEnterobacteriaceaemean levels of environmental samples appeared critical, particularly referred to surfaces in contact with meat (splitting equipment) and indicated an inadequate application of good manufacturing and hygiene practices during slaughtering and sanitisation.
authors: Dipartimento di Medicina Veterinaria, Università di Sassari , Sassari, Italy.
authors: Francesca
authors: F
authors: Piras
authors: Dipartimento di Medicina Veterinaria, Università di Sassari , Sassari, Italy.
authors: Federica
authors: F
authors: Fois
authors: Dipartimento di Medicina Veterinaria, Università di Sassari , Sassari, Italy.
authors: Roberta
authors: R
authors: Mazza
authors: Dipartimento di Medicina Veterinaria, Università di Sassari , Sassari, Italy.
authors: Miriam
authors: M
authors: Putzolu
authors: ASL 1 , Sassari, Italy.
authors: Maria Luisa
authors: ML
authors: Delogu
authors: ASL 6 , Sanluri (VS), Italy.
authors: Pier Giorgio
authors: PG
authors: Lochi
authors: ASL 6 , Sanluri (VS), Italy.
authors: Sergio Pino
authors: SP
authors: Pani
authors: Dipartimento di Medicina Veterinaria, Università di Sassari , Sassari, Italy.
authors: Rina
authors: R
authors: Mazzette
keywords: Carcass; Pig slaughterhouse; Process hygiene criteria; Salmonella