PREVALENCE OF SALMONELLAE, LISTERIAE, AND YERSINIAE IN THE SLAUGHTERHOUSE ENVIRONMENT AND ON WORK SURFACES, EQUIPMENT, AND WORKERS

In 1995 and 1996 a nine-month study was carried out in 11 pig abattoir s located in the Molise region (Italy) to evaluate the degree of conta mination of the slaughterhouse environment, work surfaces, equipment, and personnel by Salmonella spp., Listeria spp., and Yersinia spp. A t otal of 219 samples were taken over three replications including slaug htering floor and wall, hooks, worktables, chopping blocks, knives, cl eavers, dehairing devices, hands of personnel, clothing, hand-wash bas ins, and cold room handles, floor, wall, and hooks. Overall, six abatt oirs (54.5%) had one or more positive sites, while only 14 of the 219 sites (6.4%) tested were positive for any of considered microorganisms . Salmonella spp. were isolated from 1 of 9 cleavers (11.1%), 1 of 16 worktables (6.25%), and 1 of 18 slaughtering floors (5.6%). Yersinia e nterocolitica was found on 3 slaughtering floors (16.7%) and on 2 work tables (12.5%). Yersinia kristensenii was detected on 2 slaughtering f loor swabs (11.1%). Listeria monocytogenes was isolated from 2 of 20 c old room floor swabs (13.3%) and from 1 of 14 hand-wash basins (7.1%). Other species of Listeria were detected on slaughtering wall and floo r swabs and on chopping blocks. Our study indicates that slaughtering floors, cold room floors, and worktables are important sites in abatto irs that may possibly harbor pathogens like Salmonella spp., Yersinia enterocolitica, and Listeria monocytogenes, and that cleaning and sani tizing of the slaughterhouse environment and equipment need a greater emphasis.