Reduction in level of Salmonella on swine carcasses after slaughter without splitting the head.
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The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
The purpose of this study was to examine the effect on the prevalence of Salmonella bacteria on the carcass when leaving the tongue in the intact head and thereby reducing the risk of transferring Salmonella bacteria from the oral cavity, pharynz etc. to the carcass, compared to removing the tongue together with the pluck set. Samples were collected from healthy pigs with an expected high risk of Salmonella bacteria in the intestines. When leaving the tongue in the intact head we found a reduction in Salmonella positive carcasses at 30 %, even though the reduction was not statistically significant because of high variation in the day to day number of Salmonella positive carcasses.