Reference : Comparison between swabbing and destructive methods for microbiological pig carcass samp...

	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/6871

Title :	Comparison between swabbing and destructive methods for microbiological pig carcass sampling.
Language :	English
Author, co-author :	Ghafir, Yasmine [ > > ]
	Daube, Georges [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Publication date :	2008
Journal title :	Letters in Applied Microbiology
Publisher :	Blackwell Publishing
Volume :	47
Pages :	322-326
Audience :	International
ISSN :	0266-8254
e-ISSN :	1472-765X
Keywords :	[en] Sampling ; Carcasses ; Swabbing
Abstract :	[en] Aims: To compare the Belgian swabbing sampling method for pig carcasses with the reference destructive method with regard to Escherichia coli and aerobic plate counts, Salmonella and Campylobacter prevalence and their relationship. Methods and Results: Recovery was significantly lower for the swabbing method and corresponded to a recovery of 36% for E. coli counts and 81% for aerobic plate counts in comparison with the destructive method. There was no significant difference between the swabbing and destructive sampling methods for the prevalence of Salmonella or Campylobacter. A higher median for E. coli counts was detected for samples where Salmonella or Campylobacter were detected. The same association was also observed between the median for aerobic plate counts and the presence of Campylobacter. Conclusions: The method of swabbing used, covering 600 cm2 on each half-pig carcass, is efficient for the sampling of pig carcasses in comparison with the reference destructive method. Significance and Impact of the Study: This study describes an efficient method for microbiological pig carcass sampling. The Belgian swabbing method should continue to be used to allow the follow up of bacterial contamination in the Belgian meat production chain.
Funders :	Agence Fédérale pour la Sécurité de la Chaîne Alimentaire - AFSCA
Target :	Researchers ; Professionals ; Students
Permalink :	http://hdl.handle.net/2268/6871

	File(s) associated to this reference
	Fulltext file(s): File Commentary Version Size Access Restricted access LAM_Swabs_Postprint_Final.pdf Publisher postprint 67.11 kB Request copy

All documents in ORBi are protected by a user license.

 

© ULg Library Network |  Feedback |  ORBi legal notices

Dspace v1.5