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

Date
2009-01-01
Authors
Richards, Philip
Tinker, David
Wei, S.
Nova, R.
Howell, Mary
Dodd, Christine
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Abstract

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.

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