Fürstenberg Roland, Langkabel Nina, Grosse-Kleimann Julia, Kreienbrock Lothar, Meemken Diana
Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany.
Department for Biometry, Epidemiology and Information Processing, WHO Collaborating Centre for Research and Training for Health at the Human-Animal-Environment Interface, University of Veterinary Medicine Hannover, Foundation, 30559 Hannover, Germany.
Microorganisms. 2023 Oct 8;11(10):2512. doi: 10.3390/microorganisms11102512.
Examinations of total viable counts (TVCs) and spp. on the skin of individual pigs during the slaughter process are useful to identify abattoir-specific risk factors for (cross-)contamination. At seven process stages (lairage to before chilling), pigs were bacteriologically investigated by repeatedly sampling the same animals using the agar contact method. The mean TVC of all pigs increased significantly at the first three tested process stages (mean count, after delivery: 5.70 log cfu/cm, after showering: 6.27 log cfu/cm, after stunning: 6.48 log cfu/cm). Significant mean TVC reductions occurred after scalding/dehairing (mean count: 3.71 log cfu/cm), after singeing/flaming (2.70 log cfu/cm), and after evisceration (2.44 log cfu/cm) compared with the respective preceding process stages. At the end of the slaughter line and before chilling, the mean TVC was 2.33 log cfu/cm, showing that the slaughter process reduced contamination significantly. The slaughter process effectively reduced even very high levels of incoming TVCs, since at the individual animal level, at the end of the slaughter process, there was no difference in the TVCs of animals with initially high and initially low TVCs. Additionally, 12 spp. isolates were recovered from 12 different pigs, but only until the stage after scalding/dehairing. Overall, the agar contact method used is valuable for detecting hygiene deficiencies at slaughter, and is animal-equitable, practical, and suitable for use on live animals.
在屠宰过程中对个体猪皮肤的总活菌数（TVCs）和特定菌种进行检测，有助于识别屠宰场特定的（交叉）污染风险因素。在七个加工阶段（待宰圈至预冷前），通过使用琼脂接触法对同一批猪反复采样，对其进行细菌学调查。在最初测试的三个加工阶段，所有猪的平均TVC显著增加（平均计数，卸猪后：5.70 log cfu/cm，淋浴后：6.27 log cfu/cm，电击晕后：6.48 log cfu/cm）。与各自的前一加工阶段相比，烫毛/脱毛后（平均计数：3.71 log cfu/cm）、燎毛/火焰消毒后（2.70 log cfu/cm）和取内脏后（2.44 log cfu/cm），平均TVC显著降低。在屠宰线末端和预冷前，平均TVC为2.33 log cfu/cm，表明屠宰过程显著降低了污染。屠宰过程甚至有效地降低了极高水平的初始TVCs，因为在个体动物层面，在屠宰过程结束时，初始TVCs高的动物和初始TVCs低的动物的TVCs没有差异。此外，从12头不同的猪中分离出12种特定菌种，但仅在烫毛/脱毛后的阶段。总体而言，所使用的琼脂接触法对于检测屠宰时的卫生缺陷很有价值，并且对动物公平、实用，适用于活体动物。
