PREVALENCE OF FOODBORNE PATHOGENS IN RURAL PIGS AND IN DERIVED COLD PORK MEATS


https://doi.org/10.4081/ijfs.2009.1425
AIVI - March 2009 - Issue 3
Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 March 2009
Rural pig slaughtering, foodborne pathogens, pathogens prevalence, derived products
Abstract Views: 540
PDF: 804
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Authors

  • A. Cereser
    lucia.zoppi@pagepress.org
    Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • G. Capelli Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • M. Favretti Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • A. Pezzuto Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • R. Marchesan ASSL 10 Veneto Orientale, San Donà di Piave (VE), .
  • D. Marchesan ASSL 10 Veneto Orientale, San Donà di Piave (VE), .
  • M. Marcati Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • K. Rossetto Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • F. Furlan Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • A. Piovesana Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
  • P. Lorenzon Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro (PD), .
The “rural” breeding of one or two pigs and their domestic slaughtering is a significant reality in the Veneto Region, as a consequence of an ancient tradition still surviving in the countryside. The present paper evaluates the hygienic conditions during slaughtering and processing, and the prevalence of foodborne pathogens both in live animals and in derived food, mainly sausages, salami and cold pork meats. The research underlines that, in main cases, the products derived from rural pigs are safe, if HACCP principles and good hygienic practices during slaughtering and processing are used. The presence of Listeria spp. in some products is probably derived from cross contaminations, not appropriate hygienic conditions, uncorrected salt percentage in the recipe, seasoning conditions: time, temperature, humidity...

1.
Cereser A, Capelli G, Favretti M, Pezzuto A, Marchesan R, Marchesan D, Marcati M, Rossetto K, Furlan F, Piovesana A, Lorenzon P. PREVALENCE OF FOODBORNE PATHOGENS IN RURAL PIGS AND IN DERIVED COLD PORK MEATS. Ital J Food Safety [Internet]. 2009 Mar. 21 [cited 2024 Apr. 20];1(3):63-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.63

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