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How Can Current Slaughter, Dressing and Cleaning Procedures in UK Pig Slaughterhouses be Improved to Reduce the Risk of Salmonella Contamination of Pig Meat?

Institutions
University of Nottingham
Start date
2005
End date
2007
Objective
This research project aims to identify and develop existing procedures in pig processing that can control salmonella contamination on carcasses.

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

More information
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.

Find more about this project and other FSA food safety-related projects at the Food Standards Agency Research webpage.

Funding Source
Food Standards Agency
Project number
M01040
Categories
Bacterial Pathogens
Risk Assessment, Management, and Communication
Commodities
Meat, Poultry, Game