Reference : Risk factors for Salmonella and hygiene indicators in the 10 largest Belgian pig slaught...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/6869
Risk factors for Salmonella and hygiene indicators in the 10 largest Belgian pig slaughterhouses.
English
Delhalle, Laurent mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
Desadeleer, L. [>>>>]
Bollaerts, Kaatje [>>>>]
Farnir, Frédéric mailto [Université de Liège - ULg > Département de productions animales > Biostatistique, économie, sélection animale >]
Saegerman, Claude mailto [Université de Liège - ULg > Département des maladies infectieuses et parasitaires > Epidémiologie et analyse des risques appl. aux sc. vétér. >]
Korsak Koulagenko, Nicolas mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires >]
Dewulf, J. [>>>>]
De Zutter, L. [>>>>]
Daube, Georges mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
2008
Journal of Food Protection
International Association for Food Protection
77
1320-1329
Yes (verified by ORBi)
International
0362-028X
Des Moines
IA
[en] Salmonella ; survey ; slaughterhouse
[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.
Service public fédéral Santé publique, Sécurité de la Chaîne alimentaire et Environnement
METZOON
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/6869

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