Process mapping the prevalence of Salmonella contamination on pork carcass from slaughter to chilling: A systematic review approach

Annette M. O'Connor, Bing Wang, Thomas Denagamage, James McKean

Research output: Contribution to journalReview article

9 Citations (Scopus)

Abstract

A systematic review was conducted to identify and summarize primary research studies that describe the prevalence of Salmonella spp. in pork from slaughter to cooler in the member states of the European Union (EU), Australia, Canada, Hong Kong, Japan, Korea, Mexico, New Zealand, Taiwan, and United States (i.e., a process map). Relevant studies documented Salmonella spp. prevalence at more than one processing point using the same cohort of pigs or the same production line for the post-cooler component. Literature searches retrieved 6811 citations. Sixteen publications, describing 44 studies, evaluated the presence of Salmonella on pork carcasses. The carcass sampling points evaluated were as follows: stun, bleed, kill, scald, dehair, singe, polish, bung removal, evisceration, split, stamp, final wash, immediately after chill, and 18-48h after chilling. Seventy-eight comparisons of Salmonella spp. prevalence between points along the processing line were reported. The median prevalence of Salmonella spp.-positive carcasses evaluated in the cooler was 0%. The median prevalence of Salmonella spp. after bleeding was 32%. Fifty-nine of the 78 point-to-point comparisons were associated with either no change or a decrease in Salmonella prevalence as the carcass moved closer to the cooler. Nineteen point-to-point changes showed an increase in Salmonella prevalence as the carcass moved toward the cooler; of these, six reported a greater than 10% increase in Salmonella prevalence. The majority of increases were associated with post-evisceration and splitting. These findings suggest that the processing procedures in place generally result in decreased prevalence of Salmonella spp. as the carcasses move toward the cooler.

Original languageEnglish (US)
Pages (from-to)386-395
Number of pages10
JournalFoodborne pathogens and disease
Volume9
Issue number5
DOIs
StatePublished - May 1 2012

Fingerprint

pig carcasses
systematic review
Salmonella
slaughter
coolers
evisceration
cold treatment
Red Meat
Industrial Oils
Chills
Hong Kong
European Union
Korea
Mexico
Taiwan
New Zealand
pork
Canada
hemorrhage
Korean Peninsula

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Applied Microbiology and Biotechnology
  • Animal Science and Zoology

Cite this

Process mapping the prevalence of Salmonella contamination on pork carcass from slaughter to chilling : A systematic review approach. / O'Connor, Annette M.; Wang, Bing; Denagamage, Thomas; McKean, James.

In: Foodborne pathogens and disease, Vol. 9, No. 5, 01.05.2012, p. 386-395.

Research output: Contribution to journalReview article

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