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 language | English (US) |
|---|---|
| Pages (from-to) | 386-395 |
| Number of pages | 10 |
| Journal | Foodborne pathogens and disease |
| Volume | 9 |
| Issue number | 5 |
| DOIs | |
| State | Published - May 1 2012 |
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ASJC Scopus subject areas
- Microbiology
- Food Science
- 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 journal › Review article
}
TY - JOUR
T1 - Process mapping the prevalence of Salmonella contamination on pork carcass from slaughter to chilling
T2 - A systematic review approach
AU - O'Connor, Annette M.
AU - Wang, Bing
AU - Denagamage, Thomas
AU - McKean, James
PY - 2012/5/1
Y1 - 2012/5/1
N2 - 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.
AB - 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.
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U2 - 10.1089/fpd.2011.1040
DO - 10.1089/fpd.2011.1040
M3 - Review article
VL - 9
SP - 386
EP - 395
JO - Foodborne Pathogens and Disease
JF - Foodborne Pathogens and Disease
SN - 1535-3141
IS - 5
ER -