Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution
- Authors
- Choi, Y. M.; Park, H. J.; Jang, H. I.; Kim, S. A.; Imm, J. Y.; Hwang, I. G.; Rhee, M. S.
- Issue Date
- 6월-2013
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Foodborne pathogenic bacteria; Stepwise monitoring; Porcine carcass; Pork
- Citation
- RESEARCH IN VETERINARY SCIENCE, v.94, no.3, pp.413 - 418
- Indexed
- SCIE
SCOPUS
- Journal Title
- RESEARCH IN VETERINARY SCIENCE
- Volume
- 94
- Number
- 3
- Start Page
- 413
- End Page
- 418
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/103068
- DOI
- 10.1016/j.rvsc.2012.11.015
- ISSN
- 0034-5288
- Abstract
- The objective of this study was to evaluate the changes in microbial contamination levels of each porcine carcass and fresh pork in a general distribution process. A total of 100 commercial pigs were sampled (six sampling sites per individual, total 600 samples) at four sequential stages: slaughterhouse (after carcass grading and boning), processing line, retail outlet, and local market. No significant differences were observed in the contaminant percentages among sampling sites and sample collection years (P> 0.05) with the exception of Bacillus cereus. The contaminant percentage of B. cereus at 1st collection year was higher than these of 2nd collection year (28.31% vs. 12.26%, P < 0.05). B. cereus and Listeria monocytogenes were the most frequently detected pathogenic bacteria in the slaughterhouse and markets, respectively. On the other hand, Escherichia coli O157:H7 and Yersinia enterocolitica were not detected in carcasses or pork collected from any carcass sites and pork samples. However, the frequency of pathogenic bacteria in end-products at local markets was not highly related to the initial contamination of porcine carcasses in the slaughterhouse. Thus, the improvement of microbial safety for pork end-products requires hygienic control of porcine carcasses and meat cutting during all operations in the slaughterhouse, processing line, retail outlet, and local market. (C) 2012 Elsevier Ltd. All rights reserved.
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