Article (Scientific journals)
Risk factors for Salmonella and hygiene indicators in the 10 largest Belgian pig slaughterhouses.
Delhalle, Laurent; Desadeleer, L.; Bollaerts, Kaatje et al.
2008In Journal of Food Protection, 77, p. 1320-1329
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Keywords :
Salmonella; survey; slaughterhouse
Abstract :
[en] A survey was conducted to collect data on Salmonella prevalence, Escherichia coli counts (ECCs), and aerobic bacteria colony counts (ACCs) on pig carcasses after chilling at the 10 largest Belgian pig slaughterhouses during 2000 through 2004. Potential risk factors of contamination associated with production parameters, technical descriptions of the installations, and cleaning and disinfection methods were assessed during investigations in the slaughterhouses. These variables were used first in a univariate analysis and then were extended to a multivariate analysis with a logistic mixed regression model for Salmonella and a linear mixed model for ECCs and ACCs with slaughterhouses as the random effect. The results indicated high variability concerning Salmonella contamination among the 10 slaughterhouses, with prevalence ranging from 2.6 to 34.3% according to the area of origin. The median ECC and median ACC ranged from 0.43 to 1.11 log CFU/cm2 and from 2.37 to 3.65 log CFU/cm2, respectively. The results of the logistic and linear regressions revealed that some working practices such as scalding with steam, second flaming after polishing, and complete cleaning and disinfection of the splitting machine several times a day were beneficial for reducing Salmonella prevalence, ECCs, and ACCs. Changing the carcass hooks just before chilling, using water as the cleaning method, and a higher frequency of disinfection of the lairage seemed to be protective against E. coli in the multivariate mixed linear model. The monitoring of critical points, slaughterhouse equipment, good slaughtering practices, and effective washing and disinfection are the keys to obtaining good microbiological results.
Disciplines :
Food science
Author, co-author :
Delhalle, Laurent ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires
Desadeleer, L.
Bollaerts, Kaatje
Farnir, Frédéric  ;  Université de Liège - ULiège > Département de productions animales > Biostatistique, économie, sélection animale
Saegerman, Claude  ;  Université de Liège - ULiège > Département des maladies infectieuses et parasitaires > Epidémiologie et analyse des risques appl. aux sc. vétér.
Korsak Koulagenko, Nicolas ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires
Dewulf, J.
De Zutter, L.
Daube, Georges  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires
Language :
English
Title :
Risk factors for Salmonella and hygiene indicators in the 10 largest Belgian pig slaughterhouses.
Publication date :
2008
Journal title :
Journal of Food Protection
ISSN :
0362-028X
eISSN :
1944-9097
Publisher :
International Association for Food Protection, Des Moines, United States - Iowa
Volume :
77
Pages :
1320-1329
Peer reviewed :
Peer Reviewed verified by ORBi
Name of the research project :
METZOON
Funders :
SPF Santé - Service Public Fédéral Santé publique. Sécurité de la Chaîne alimentaire et Environnement
Available on ORBi :
since 23 February 2009

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