How can cunent slaughter and dressing procedures in UK pig slaughterhouses be improved to reduce contamination of pig meat with pathogenic bacteria?

dc.contributor.author Richards, Philip
dc.contributor.author Tinker, David
dc.contributor.author Wei, S.
dc.contributor.author Nova, R.
dc.contributor.author Howell, Mary
dc.contributor.author Dodd, Christine
dc.date 2018-08-13T19:02:45.000
dc.date.accessioned 2020-07-02T06:21:45Z
dc.date.available 2020-07-02T06:21:45Z
dc.date.copyright Thu Jan 01 00:00:00 UTC 2009
dc.date.issued 2009-01-01
dc.description.abstract <p>In pork slaughterhouses a number of dressing stages have the potential to improve the hygienic condition of the carcass surface. The operations performed at each of these dressing stages can be undertaken using a diverse range of mechanized systems that each have different reductive effects on the levels of microbial contamination. Our results show that pre-washing optimizes the effectiveness of condensation scalding in improving carcass hygiene, and that the same areas of carcasses are consistently not effectively heated by singeing/flaming, independent of the different systems used in pork and bacon slaughterhouses.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/safepork/2009/allpapers/58/
dc.identifier.articleid 1867
dc.identifier.contextkey 6206967
dc.identifier.doi https://doi.org/10.31274/safepork-180809-848
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath safepork/2009/allpapers/58
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/83986
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/safepork/2009/allpapers/58/2009_RichardsPJ_CurrentSlaughterDressing.pdf|||Sat Jan 15 01:00:53 UTC 2022
dc.subject.disciplines Animal Diseases
dc.subject.disciplines Veterinary Infectious Diseases
dc.subject.disciplines Veterinary Microbiology and Immunobiology
dc.subject.disciplines Veterinary Preventive Medicine, Epidemiology, and Public Health
dc.title How can cunent slaughter and dressing procedures in UK pig slaughterhouses be improved to reduce contamination of pig meat with pathogenic bacteria?
dc.type event
dc.type.genre article
dspace.entity.type Publication
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