Laboratorio de Microbiología de Alimentos, Grupo de Biotecnología Ambiental e Industrial, Pontificia Universidad Javeriana, Bogotá, Colombia.
Asociación Porkcolombia, Fondo Nacional de la Porcicultura, Centro de Investigación y Transferencia de Tecnología del sector Porcícola (Ceniporcino), Bogotá, Colombia.
Food Sci Technol Int. 2020 Jan;26(1):21-27. doi: 10.1177/1082013219864746. Epub 2019 Aug 9.
spp. prevails as the main cause of raw meat foodborne illnesses. Implementation of food safety management systems such as Hazard Analysis and Critical Control Points in swine abattoirs can help to mitigate pathogen exposure. The objective of the present study was to evaluate the impact of the HACCP system in slaughterhouses in Colombia on reducing spp. exposure due to the consumption of fresh pork meat. Two slaughtering plants with a different degree of HACCP implementation were selected and a quantitative microbiological mapping was built by collecting 820 samples of spp. enumeration at different processing stages. The overall spp. mean concentration was 1.15 ± 0.55 log MPN/g, with no significant differences among plants ( > 0.05). Deficiencies during carcass disinfection and temperature during distribution of meat cuts from the slaughterhouse lacking of HACCP resulted in a significant increase of spp. prevalence (20-40%) ( < 0.05). Processing stages with the highest pathogen prevalence were transport (28-32%) and hanging (16-36%). The exposure assessment model estimated a higher degree of pathogen contamination at the time of consumption in meat cuts from the slaughterhouse without HACCP (3.36 versus 3.68 log MPN/g) and 10-fold increase in the probability a consumer would acquire a contaminated portion (0.011 versus 0.105). Implementation of the HACCP system in swine slaughterhouses represents tangible spp. reduction control and public health protection measures.
spp. 是生肉食品相关疾病的主要病原体。在生猪屠宰场实施食品安全管理体系，如危害分析和关键控制点（HACCP），有助于降低病原体暴露风险。本研究旨在评估哥伦比亚屠宰场 HACCP 系统对降低 spp. 暴露风险的影响， spp. 暴露是由于食用新鲜猪肉所致。选择了两家具有不同 HACCP 实施程度的屠宰场，并通过收集 820 个 spp. 计数样本，构建了一个定量微生物图谱，这些样本来自不同的加工阶段。 spp. 的总体平均浓度为 1.15 ± 0.55 log MPN/g，两个工厂之间没有显著差异（ > 0.05）。缺乏 HACCP 的屠宰场在胴体消毒和肉分割配送过程中的温度方面存在缺陷，导致 spp. 的流行率显著增加（20-40%）（ < 0.05）。病原体流行率最高的加工阶段是运输（28-32%）和悬挂（16-36%）。暴露评估模型估计，在缺乏 HACCP 的屠宰场的肉分割中，消费者在食用时受到更高程度的病原体污染（3.36 与 3.68 log MPN/g），消费者获得污染部分的概率增加了 10 倍（0.011 与 0.105）。在生猪屠宰场实施 HACCP 系统代表了切实可行的 spp. 减少控制和公共卫生保护措施。
