M01040: How can current slaughter, dressing and cleaning procedures in UK pig slaughterhouses be improved to reduce the risk of Salmonella contamination of pig meat?
Wednesday 1 November 2006
This research project aims to identify and develop existing procedures in pig processing that can control salmonella contamination on carcasses.
Background
Published work has indicated that cross-contamination of pig carcasses with salmonella occurs in the slaughterhouse environment. Conventional methods of pig slaughter and dressing do not use the potential pathogen reduction step of singeing to the best advantage and recontamination of the carcass surface later in the process can occur. Current information relevant to cross contamination in UK pig abattoirs needs to be reviewed and investigations into improved slaughter and dressing techniques carried out. Uptake of any control strategies arising from the project should reduce the risk of salmonella contamination of pig meat.
Research Approach
Reviews of previously published literature and industry practices will be produced to determine the state of knowledge related to salmonella contamination of pig carcasses. Intervention techniques will be tested during experimental studies carried out in designated abattoirs. Data will be modelled in order to test the effect of processes on contamination and hence meat safety