title: Influence of Pigskin onSalmonellaContamination of Pig Carcasses and Cutting Lines in an Italian Slaughterhouse.
abstract: Ninety pig carcasses and twenty one food contact surfaces (FCSs) were tested forSalmonellain a slaughterhouse processingca.380 pigs/h between 2014-2015. Sampling was performed during seven sessions. Four carcass sites of 100 cm2each (back, belly, jowl externally, and the diaphragmatic area internally) were swabbed after evisceration. Meat conveyors and dressing tables were tested swabbing areas of 200 to 400 cm2. After pre-enrichment in buffered peptone water, samples were tested bySalmonellaMDS®assay and the presumptive positives were confirmed by the ISO 6579 method.Salmonellaisolates were serotyped following the Kauffman-White-Le Minor scheme and genotyped byXbaI pulsed field gel electrophoresis.Salmonellawas isolated from 16/90 [17.8%; confidence interval (CI) 95%=11.2-26.9] carcasses and 4/21 (19.0%; CI 95%=7.7-40.0) FCSs. Four serovars were identified on carcasses.S. enterica4,[5],12:i:-was the most prevalent (43.75%), followed byS.Rissen (31.25%),S.Derby (12.5%) andS.Bovismorbificans (12.5%). Two serovars were found on FCSs, namelyS.Derby (75%) andS.Livingstone (25%). During one sampling session, a failure in carcass dehairing occurred and caused significantly higher prevalence of carcass contamination (60%) than in the remaining sessions. Moreover, in the same session,Salmonellaprevalence was marginally significantly higher on FCSs than in the remaining sampling days, suggesting that dehairing affects contamination not only on carcasses, but also on the working surfaces.
authors: Food Hygiene Unit, Department of Veterinary Science, University of Parma , Parma.
authors: Silvia
authors: S
authors: Bonardi
authors: Food Hygiene Unit, Department of Veterinary Science, University of Parma , Parma.
authors: Ilaria
authors: I
authors: Bruini
authors: Food Hygiene Unit, Department of Veterinary Science, University of Parma , Parma.
authors: Irene
authors: I
authors: Alpigiani
authors: Food Hygiene Unit, Department of Veterinary Science, University of Parma , Parma.
authors: Alice
authors: A
authors: Vismarra
authors: Food Hygiene Unit, Department of Veterinary Science, University of Parma , Parma.
authors: Elena
authors: E
authors: Barilli
authors: Food Hygiene Unit, Department of Veterinary Science, University of Parma , Parma.
authors: Franco
authors: F
authors: Brindani
authors: Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna , Parma, Italy.
authors: Marina
authors: M
authors: Morganti
authors: Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna , Parma, Italy.
authors: Paola
authors: P
authors: Bellotti
authors: Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna , Parma, Italy.
authors: Luca
authors: L
authors: Bolzoni
authors: Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna , Parma, Italy.
authors: Stefano
authors: S
authors: Pongolini
keywords: Carcasses; Dehairing; Food contact surfaces; Pig; Salmonella enterica