HAZARD IDENTIFICATION IN SWINE SLAUGHTER WITH RESPECT TO FOODBORNE BACTERIA

Swine slaughter is an open process with many opportunities for the con tamination of the pork carcass with potentially pathogenic bacteria; h owever, it does not contain any point where hazards are completely eli minated. Data on the prevalence of various pathogenic bacteria (Aeromo rzas hydrophila, Campylobacter coli/jejuni, Listeria monocytogenes, Sa lmonella spp., Staphylococcus aureus and Yersinia enterocolitica) in p igs, their growth and survival characteristics and ability to become e stablished on the slaughter line are presented. The presentation cover s the processing steps from lairage to chilling and is based on swine slaughter practices in Denmark, Norway and Sweden. The major contamina tion points during Swine Slaughter are pig-related, such as faecal and pharyngeal, and environmental. HACCP (Hazard Analysis Critical Contro l Point) and GMP (Good Manufacturing Practice) in swine slaughter must be focused on limiting this spread. The pathogenic bacteria show diff erences in their general mechanism of distribution. The major contamin ation source of Campylobacter spp., Salmonella spp. and Y. enterocolit ica is the pig, and the contamination of carcasses with these bacteria may be limited, provided that only strict slaughtering procedures are used. Other organisms such as Aeromonas spp., L. moncytogenes/Listeri a spp. and S. aureus can be endemic in the processing environment. Sin ce endemic bacteria can be controlled by proper cleaning and disinfect ion, these organisms are useful as indicators for the success of GMP r ules. The following affiliation to CPs or CCPs made for specific steps during slaughter and dressing may serve as a guidance: (i) lairage (C P), (ii) killing (CP), (iii) scalding (CP), (iv) dehairing (CP), (v) s ingeing/flaming (CP), (vi) polishing (Cp), (vii) circumanal incision a nd removal of the intestines (CCP), (viii) excision of the tongue, pha rynx, and in particular the tonsils (CCP), (ix) splitting (CP), (x) po st mortem inspection procedures (CCP) and (xi) deboning of the head (C CP).