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Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/9585

Title: Risk factors for Salmonella and hygiene indicators in the 10 largest Belgian pig slaughterhouses
Authors: Delhalle, L.
De Sadeleer, L.
Farnir, F.
Saegerman, C.
Karsak, N.
Dewulf, J.
De Zutter, L.
Daube, G.
Issue Date: 2008
Citation: JOURNAL OF FOOD PROTECTION, 71(7). p. 1320-1329
Abstract: 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/cm(2) and from 2.37 to 3.65 log CFU/cm(2), 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.
Notes: [Delhalle, L.; Korsak, N.; Daube, G.] Univ Liege, Food Sci Dept, Microbiol Sect, B-4000 Liege, Belgium. [De Sadeleer, L.; De Zutter, L.] Univ Liege, Fac Vet Med, Dept Anim Prod, B-4000 Liege, Belgium. [De Sadeleer, L.; Dewulf, J.] Univ Ghent, Fac Vet Med, Dept Reprod Obstet & Herd Hlth, Vet Epidemiol Unit, B-9820 Merelbeke, Belgium. [Bollaerts, K.] Univ Hasselt, Ctr Stat, B-3590 Diepenbeek, Belgium. [Saegerman, C.] Univ Liege, Fac Vet Med, Dept Infect & ParisitDis Epidemiol & Risk Appl Ve, B-4000 Liege, Belgium.
URI: http://hdl.handle.net/1942/9585
Link to publication: http://orbi.ulg.ac.be/handle/2268/6869
ISI #: 000257404300001
ISSN: 0362-028X
Category: A1
Type: Journal Contribution
Validation: ecoom, 2009
Appears in Collections: Research publications

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