Hazard identification in swine slaughter with respect to foodborne bacteria

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Elisabeth Borcha, , Truls Nesbakkenb and Hardy Christensenc
a Swedish Meat Research Institute P.O. Box 504, S-244 24, Kävlinge, Sweden

b Department of Research and Development, Norwegian Meat Cooperative P.O. Box 60, Refstad, 0513, Oslo, Norway



c Danish Meat Research Institute, P.O. Box 57, DK-4000, Roskilde, Denmark





Available online 26 March 1999.



Abstract

Swine slaughter is an open process with many opportunities for the contamination of the pork carcass with potentially pathogenic bacteria; however, it does not contain any point where hazards are completely eliminated. Data on the prevalence of various pathogenic bacteria (Aeromonas hydrophila, Campylobacter coli/jejuni, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Yersinia enterocolitica) in pigs, their growth and survival characteristics and ability to become established on the slaughter line are presented. The presentation covers the processing steps from lairage to chilling and is based on swine slaughter practices in Denmark, Norway and Sweden.



The major contamination points during swine slaughter are pig-related, such as faecal and pharyngeal, and environmental. HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practice) in swine slaughter must be focused on limiting this spread. The pathogenic bacteria show differences in their general mechanism of distribution. The major contamination source of Campylobacter spp., Salmonella spp. and Y. enterocolitica is the pig, and the contamination of carcasses with these bacteria may be limited, provided that only strict slaughtering procedures are used. Other organisms such as Aeromonas spp., L. money togenes/Listeria spp. and S. aureus can be endemic in the processing environment. Since endemic bacteria can be controlled by proper cleaning and disinfection, these organisms are useful as indicators for the success of GMP rules. The following affiliation to CPs or CCPs made for specific steps during slaughter and dressing may serve as a guidance: (i) lairage (CP), (ii), killing (CP), (iii) scalding (CP), (iv) dehairing (CP), (v) singeing/flaming (CP), (vi) polishing (CP), (vii) circumanal incision and removal of the intestines (CCP), (viii) excision of the tongue, pharynx, and in particular the tonsils (CCP), (ix) splitting (CP), (x) post mortem inspection procedures (CCP) and (xi) deboning of the head (CCP).



Author Keywords: HACCP; GMP; Swine slaughter; Hazard identification; Aeromonas hydrophiler; Campylobacter coli/jejuni; Escherichia coir; Listeria monocytogenes; Salmonella spp.; Staphylococcus aureus; Yersinia enterocolitica



Abbreviations: CP, control point; CCP, critical control point