Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse


Submitted: 30 November 2015
Accepted: 16 March 2016
Published: 11 May 2016
Abstract Views: 1401
PDF: 784
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Authors

  • Silvia Bonardi Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma, Italy. http://orcid.org/0000-0003-3079-9290
  • Ilaria Bruini Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma, Italy.
  • Irene Alpigiani Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma, Italy.
  • Alice Vismarra Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma, Italy.
  • Elena Barilli Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma, Italy.
  • Franco Brindani Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma, Italy.
  • Marina Morganti Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna, Parma, Italy.
  • Paola Bellotti Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna, Parma, Italy.
  • Luca Bolzoni Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna, Parma, Italy.
  • Stefano Pongolini Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna, Parma, Italy.
Ninety pig carcasses and twenty one food contact surfaces (FCSs) were tested for Salmonella in a slaughterhouse processing ca. 380 pigs/h between 2014-2015. Sampling was performed during seven sessions. Four carcass sites of 100 cm2 each (back, belly, jowl externally, and the diaphragmatic area internally) were swabbed after evisceration. Meat conveyors and dressing tables were tested swabbing areas of 200 to 400 cm2. After pre-enrichment in buffered peptone water, samples were tested by Salmonella MDS® assay and the presumptive positives were confirmed by the ISO 6579 method. Salmonella isolates were serotyped following the Kauffman- White-Le Minor scheme and genotyped by XbaI pulsed field gel electrophoresis. Salmonella was isolated from 16/90 [17.8%; confidence interval (CI) 95%=11.2-26.9] carcasses and 4/21 (19.0%; CI 95%=7.7-40.0) FCSs. Four serovars were identified on carcasses. S. enterica 4,[5],12:i:- was the most prevalent (43.75%), followed by S. Rissen (31.25%), S. Derby (12.5%) and S. Bovismorbificans (12.5%). Two serovars were found on FCSs, namely S. Derby (75%) and S. Livingstone (25%). During one sampling session, a failure in carcass dehairing occurred and caused significantly higher prevalence of carcass contamination (60%) than in the remaining sessions. Moreover, in the same session, Salmonella prevalence was marginally significantly higher on FCSs than in the remaining sampling days, suggesting that dehairing affects contamination not only on carcasses, but also on the working surfaces.

Silvia Bonardi, Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma
Department of Veterinary Science
Ilaria Bruini, Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma
Department of Veterinary Science
Irene Alpigiani, Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma
Department of Veterinary Science
Alice Vismarra, Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma
Department of Veterinary Science
Elena Barilli, Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma
Department of Veterinary Science
Franco Brindani, Food Hygiene Unit, Department of Veterinary Science, University of Parma, Parma
Department of Veterinary Science
Marina Morganti, Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna, Parma
Section of Parma
Paola Bellotti, Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna, Parma
Section of Parma
Luca Bolzoni, Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna, Parma
Section of Parma
Stefano Pongolini, Risk Analysis Unit, Institute for Experimental Veterinary Medicine of Lombardy and Emilia-Romagna, Parma
Section of Parma
1.
Bonardi S, Bruini I, Alpigiani I, Vismarra A, Barilli E, Brindani F, Morganti M, Bellotti P, Bolzoni L, Pongolini S. Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse. Ital J Food Safety [Internet]. 2016 May 11 [cited 2024 Jun. 13];5(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/5654

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