Hazard identification in swine slaughter with respect to foodborne bacteria. Export

@article{citeulike:2774462, abstract = {Swine slaughter is an open process with many opportunities for the contamination of the pork carcass with potentially pathogenic bacteria; however, it does not contain any point where hazards are completely eliminated. Data on the prevalence of various pathogenic bacteria (Aeromonas hydrophila, Campylobacter coli/jejuni, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Yersinia enterocolitica) in pigs, their growth and survival characteristics and ability to become established on the slaughter line are presented. The presentation covers the processing steps from lairage to chilling and is based on swine slaughter practices in Denmark, Norway and Sweden. The major contamination points during swine slaughter are pig-related, such as faecal and pharyngeal, and environmental. HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practice) in swine slaughter must be focused on limiting this spread. The pathogenic bacteria show differences in their general mechanism of distribution. The major contamination source of Campylobacter spp., Salmonella spp. and Y. enterocolitica is the pig, and the contamination of carcasses with these bacteria may be limited, provided that only strict slaughtering procedures are used. Other organisms such as Aeromonas spp., L. moncytogenes/Listeria spp. and S. aureus can be endemic in the processing environment. Since endemic bacteria can be controlled by proper cleaning and disinfection, these organisms are useful as indicators for the success of GMP rules. The following affiliation to CPs or CCPs made for specific steps during slaughter and dressing may serve as a guidance: (i) lairage (CP), (ii) killing (CP), (iii) scalding (CP), (iv) dehairing (CP), (v) singeing/flaming (CP), (vi) polishing (CP), (vii) circumanal incision and removal of the intestines (CCP), (viii) excision of the tongue, pharynx, and in particular the tonsils (CCP), (ix) splitting (CP), (x) post mortem inspection procedures (CCP) and (xi) deboning of the head (CCP).}, address = {Swedish Meat Research Institute, K\"{a}vlinge, Sweden.}, author = {Borch, E. and Nesbakken, T. and Christensen, H.}, citeulike-article-id = {2774462}, citeulike-linkout-0 = {http://view.ncbi.nlm.nih.gov/pubmed/8856371}, citeulike-linkout-1 = {http://www.hubmed.org/display.cgi?uids=8856371}, issn = {0168-1605}, journal = {International journal of food microbiology}, keywords = {bacteria, foodborne, haccp, swine}, month = {June}, number = {1-2}, pages = {9--25}, posted-at = {2008-05-09 07:18:12}, priority = {2}, title = {Hazard identification in swine slaughter with respect to foodborne bacteria.}, url = {http://view.ncbi.nlm.nih.gov/pubmed/8856371}, volume = {30}, year = {1996} }

TY - JOUR ID - citeulike:2774462 L3 - citeulike-article-id:2774462 N2 - Swine slaughter is an open process with many opportunities for the contamination of the pork carcass with potentially pathogenic bacteria; however, it does not contain any point where hazards are completely eliminated. Data on the prevalence of various pathogenic bacteria (Aeromonas hydrophila, Campylobacter coli/jejuni, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Yersinia enterocolitica) in pigs, their growth and survival characteristics and ability to become established on the slaughter line are presented. The presentation covers the processing steps from lairage to chilling and is based on swine slaughter practices in Denmark, Norway and Sweden. The major contamination points during swine slaughter are pig-related, such as faecal and pharyngeal, and environmental. HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practice) in swine slaughter must be focused on limiting this spread. The pathogenic bacteria show differences in their general mechanism of distribution. The major contamination source of Campylobacter spp., Salmonella spp. and Y. enterocolitica is the pig, and the contamination of carcasses with these bacteria may be limited, provided that only strict slaughtering procedures are used. Other organisms such as Aeromonas spp., L. moncytogenes/Listeria spp. and S. aureus can be endemic in the processing environment. Since endemic bacteria can be controlled by proper cleaning and disinfection, these organisms are useful as indicators for the success of GMP rules. The following affiliation to CPs or CCPs made for specific steps during slaughter and dressing may serve as a guidance: (i) lairage (CP), (ii) killing (CP), (iii) scalding (CP), (iv) dehairing (CP), (v) singeing/flaming (CP), (vi) polishing (CP), (vii) circumanal incision and removal of the intestines (CCP), (viii) excision of the tongue, pharynx, and in particular the tonsils (CCP), (ix) splitting (CP), (x) post mortem inspection procedures (CCP) and (xi) deboning of the head (CCP). IS - 1-2 JF - International journal of food microbiology SN - 0168-1605 AD - Swedish Meat Research Institute, Kävlinge, Sweden. EP - 25 TI - Hazard identification in swine slaughter with respect to foodborne bacteria. VL - 30 SP - 9 KW - bacteria KW - foodborne KW - haccp KW - swine AU - Borch, E AU - Nesbakken, T AU - Christensen, H PY - 1996/06// UR - http://view.ncbi.nlm.nih.gov/pubmed/8856371 ER -