title: Microbiological contamination in Three Large-Scale Pig Slaughterhouses in Northern Italy.
abstract: The aim of this survey was to obtain data on microbiological contamination of pig carcasses and environments in three large-scale Italian slaughterhouses (identified as A-B-C) located in Northern Italy. Each slaughterhouse was visited six times. Five carcasses and three different sites of the slaughterhouse (before and during slaughter) were sampled on each sampling day. A single pooled caecal sample was taken on each sampling day. A total of 90 carcasses, 108 environmental samples and 18 caecal samples were collected. Samples from pig carcasses and slaughterhouse environment were analyzed for total viable count (TVC),Enterobacteriaceaecount (EBC) andSalmonella.The caecal contents were examined forSalmonella.Carcasses from slaughterhouse A presented the greatest TVC and EBC mean log value, whereas environmental samples collected during slaughter activities from slaughterhouse C showed the greatest TVC and EBC mean log value. As far as the environmental samples collected before slaughter activities are concerned, an average up to 6 log10colony forming unit (CFU)/cm2TVC in two slaughter plants (A and C) and 5 log10CFU/cm2TVC in one slaughter plant (B) was detected.Salmonellawas recovered in two slaughterhouses (A and B). Four differentSalmonellaserotypes were detected in the positive samples (11). Within serotypeS.Rissen andS.Typhimurium monophasic-variant isolates, two pulsed-field gel electrophoresis patterns were identified. The findings in this survey suggest that carcass contamination is influenced by the slaughterhouse plant and this could be a result of differences in line speed. The results of environmental sampling have not shown an association with the slaughterhouse plant.
authors.affiliation: Department of Food Science, University of Parma , Parma.
authors.forename: Pierluigi
authors.initials: P
authors.lastname: Di Ciccio
authors.affiliation: Department of Veterinary Science, University of Parma.
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Ossiprandi
authors.affiliation: Department of Food Science, University of Parma , Parma.
authors.forename: Emanuela
authors.initials: E
authors.lastname: Zanardi
authors.affiliation: Department of Food Science, University of Parma , Parma.
authors.forename: Sergio
authors.initials: S
authors.lastname: Ghidini
authors.affiliation: Ministry of Health , Parma.
authors.forename: Giancarlo
authors.initials: G
authors.lastname: Belluzzi
authors.affiliation: Faculty of Veterinary Medicine, University of Teramo , Teramo, Italy.
authors.forename: Alberto
authors.initials: A
authors.lastname: Vergara
authors.affiliation: Department of Food Science, University of Parma , Parma.
authors.forename: Adriana
authors.initials: A
authors.lastname: Ianieri
keywords: Enterobacteriaceae; Pig carcass; Pig slaughterhouse; Salmonella.; Total viable count