Salmonella in the Pork Production Chain

Angela PõderLiha-ja piimatehnoloogia

3.kursus

Intoduction

Food safety is very important part of pork and pork production.

Salmonella Infection On-Farm

Excretion of Salmonella in faces onto the pen is sufficent to serve as a source for infection of other pig in the same pen or even in the same building.

Transport and barn effect...

Salmonella possibility will be increase after stressors(loading, transport, noise,vibration, changes of temperature edc.), because stress affects immune system.

Salmonella contamination during pork processing

Stunning/sticking/bleeding

It is possible that Salmonella could be trasferred from a live animal to the surface of conveyor in the slaughterhouse and contamination could then be transferred from conveyor to another animal that was previously not contaminated.

Salmonella transferred into the bloodsteam by the knife.

Stunning/Sticking/Bleeding/Scalding its not critcal control point for Salmonella. But hide removal was reconized as an operation that could be the source of potentially significant food safety hazard.

Singeing/Shaving/Dehairing is not CCP(critical control point) but dehairing equipment is known to be a reservoir for bacterial contamination.

Head Drop or Removal-there are reasonable probability that the external surfaces of the jowl and the mandibular lymph nodes may be contaminated with Salmonella. It can happen in production sources(equipment) or the processing operations(de-hairing; stunning).

Muscle tissue from head will be used for products such as frankfurters which are typically cooked to destroy microbial pathogens.

Evisceration-biggest potential for Salmonella contamination. Microbial population after that process increase.

Final inspection-is used to identify any observable defects that must be removed thise defects are removed by trimming(manual trimming rase contamination -with knife).Obviously is little value for microbial contamination, which cannot be visually identified. Final inspection, trimming and final wash is not CCP.

Chilling-Is a CCP beacause of the possibility of the outgrowth of biological hazards if proper chillin procedures were not followed (it affects primarily those carcasses which are already contaminated with Salmonella)

Fabrication-there are hazardin operations which involve remoning the hide from muscle tissue (removing loins, leg of pork edc)

Conclusion

Salmonella enters the slaughter establishment with the live animal. We can avoid cross contamination with good hygine level.

Thank you for attention!