Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?

Detalhes bibliográficos
Autor(a) principal: Dias Costa, Rui
Data de Publicação: 2023
Outros Autores: Silva, Vanessa, Leite, Ana, Saraiva, Margarida, Teixeira Lopes, Teresa, Themudo, Patrícia, Campos, Joana, Vieira-Pinto, Madalena
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/8902
Resumo: This article belongs to the Special Issue Foodborne Pathogens Control: Current State of the Art and Future Prospects.
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spelling Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?EnterobacteriaceaeEscherichia coliSalmonellaAbattoirPig SkinFaecal ContaminationInternal Carcass SurfaceExternal Carcass SurfaceSegurança AlimentarThis article belongs to the Special Issue Foodborne Pathogens Control: Current State of the Art and Future Prospects.To provide meat safety and consumer protection, appropriate hygiene control measures at an abattoir are required. This study aimed to evaluate the influence of visual fecal contamination level (VFCL) and lairage time (LT) on pig skin (PS) and external (ECS) and internal (ICS) carcass surfaces. The presence of Enterobacteriaceae, Escherichia coli (E. coli) and Salmonella in PS, ECS, and ICS were evaluated. A total of 300 paired samples were collected from 100 pigs. Results underlined the importance of the skin (Enterobacteriaceae: 3.27 ± 0.68 log CFU/cm2; E. coli: 3.15 ± 0.63 log CFU/cm2; Salmonella: 21% of samples) as a direct or indirect source of carcass contamination. Although VFCL revealed no significant effect (p > 0.05), the increase of LT had a significant impact (p < 0.001) on Enterobacteriaceae and E. coli levels across all analysed surfaces, and Salmonella presence on ICS (p < 0.01), demanding attention to LT. Also, the ICS showed a higher level of these bacteria compared to ECS. These results highlight the need of food business operators to consider ICS as an alternative area to sample for Salmonella, as a criterion for process hygiene based on EC Regulation No. 2073/2005, and as a potential contamination source to be integrated in the hazard analysis critical control point (HACCP) plans.This work was supported by the projects UIDP/00772/2020, LA/P/0059/2020 funded by the Portuguese Foundation for Science and Technology (FCT), and Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB) research unit, grant number UIDB/04033/2020.MDPIRepositório Científico do Instituto Nacional de SaúdeDias Costa, RuiSilva, VanessaLeite, AnaSaraiva, MargaridaTeixeira Lopes, TeresaThemudo, PatríciaCampos, JoanaVieira-Pinto, Madalena2024-01-16T10:55:46Z2023-07-312023-07-31T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/8902engFoods. 2023 Jul 31;12(15):2910. doi: 10.3390/foods121529102304-815810.3390/foods12152910info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-20T01:31:54Zoai:repositorio.insa.pt:10400.18/8902Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:52:20.178889Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
title Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
spellingShingle Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
Dias Costa, Rui
Enterobacteriaceae
Escherichia coli
Salmonella
Abattoir
Pig Skin
Faecal Contamination
Internal Carcass Surface
External Carcass Surface
Segurança Alimentar
title_short Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
title_full Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
title_fullStr Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
title_full_unstemmed Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
title_sort Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
author Dias Costa, Rui
author_facet Dias Costa, Rui
Silva, Vanessa
Leite, Ana
Saraiva, Margarida
Teixeira Lopes, Teresa
Themudo, Patrícia
Campos, Joana
Vieira-Pinto, Madalena
author_role author
author2 Silva, Vanessa
Leite, Ana
Saraiva, Margarida
Teixeira Lopes, Teresa
Themudo, Patrícia
Campos, Joana
Vieira-Pinto, Madalena
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Dias Costa, Rui
Silva, Vanessa
Leite, Ana
Saraiva, Margarida
Teixeira Lopes, Teresa
Themudo, Patrícia
Campos, Joana
Vieira-Pinto, Madalena
dc.subject.por.fl_str_mv Enterobacteriaceae
Escherichia coli
Salmonella
Abattoir
Pig Skin
Faecal Contamination
Internal Carcass Surface
External Carcass Surface
Segurança Alimentar
topic Enterobacteriaceae
Escherichia coli
Salmonella
Abattoir
Pig Skin
Faecal Contamination
Internal Carcass Surface
External Carcass Surface
Segurança Alimentar
description This article belongs to the Special Issue Foodborne Pathogens Control: Current State of the Art and Future Prospects.
publishDate 2023
dc.date.none.fl_str_mv 2023-07-31
2023-07-31T00:00:00Z
2024-01-16T10:55:46Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/8902
url http://hdl.handle.net/10400.18/8902
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods. 2023 Jul 31;12(15):2910. doi: 10.3390/foods12152910
2304-8158
10.3390/foods12152910
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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