Publication
Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
| dc.contributor.author | Dias Costa, Rui | |
| dc.contributor.author | Silva, Vanessa | |
| dc.contributor.author | Leite, Ana | |
| dc.contributor.author | Saraiva, Margarida | |
| dc.contributor.author | Teixeira Lopes, Teresa | |
| dc.contributor.author | Themudo, Patrícia | |
| dc.contributor.author | Campos, Joana | |
| dc.contributor.author | Vieira-Pinto, Madalena | |
| dc.date.accessioned | 2024-01-16T10:55:46Z | |
| dc.date.available | 2024-01-16T10:55:46Z | |
| dc.date.issued | 2023-07-31 | |
| dc.description | This article belongs to the Special Issue Foodborne Pathogens Control: Current State of the Art and Future Prospects. | pt_PT |
| dc.description.abstract | To provide meat safety and consumer protection, appropriate hygiene control measures at an abattoir are required. This study aimed to evaluate the influence of visual fecal contamination level (VFCL) and lairage time (LT) on pig skin (PS) and external (ECS) and internal (ICS) carcass surfaces. The presence of Enterobacteriaceae, Escherichia coli (E. coli) and Salmonella in PS, ECS, and ICS were evaluated. A total of 300 paired samples were collected from 100 pigs. Results underlined the importance of the skin (Enterobacteriaceae: 3.27 ± 0.68 log CFU/cm2; E. coli: 3.15 ± 0.63 log CFU/cm2; Salmonella: 21% of samples) as a direct or indirect source of carcass contamination. Although VFCL revealed no significant effect (p > 0.05), the increase of LT had a significant impact (p < 0.001) on Enterobacteriaceae and E. coli levels across all analysed surfaces, and Salmonella presence on ICS (p < 0.01), demanding attention to LT. Also, the ICS showed a higher level of these bacteria compared to ECS. These results highlight the need of food business operators to consider ICS as an alternative area to sample for Salmonella, as a criterion for process hygiene based on EC Regulation No. 2073/2005, and as a potential contamination source to be integrated in the hazard analysis critical control point (HACCP) plans. | pt_PT |
| dc.description.sponsorship | This work was supported by the projects UIDP/00772/2020, LA/P/0059/2020 funded by the Portuguese Foundation for Science and Technology (FCT), and Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB) research unit, grant number UIDB/04033/2020. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Foods. 2023 Jul 31;12(15):2910. doi: 10.3390/foods12152910 | pt_PT |
| dc.identifier.doi | 10.3390/foods12152910 | pt_PT |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/8902 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | Veterinary and Animal Science Research Centre | |
| dc.relation | Associate Laboratory for Animal and Veterinary Sciences | |
| dc.relation | Centre for the Research and Technology of Agro-Environmental and Biological Sciences | |
| dc.relation.publisherversion | https://www.mdpi.com/2304-8158/12/15/2910 | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Enterobacteriaceae | pt_PT |
| dc.subject | Escherichia coli | pt_PT |
| dc.subject | Salmonella | pt_PT |
| dc.subject | Abattoir | pt_PT |
| dc.subject | Pig Skin | pt_PT |
| dc.subject | Faecal Contamination | pt_PT |
| dc.subject | Internal Carcass Surface | pt_PT |
| dc.subject | External Carcass Surface | pt_PT |
| dc.subject | Segurança Alimentar | pt_PT |
| dc.title | Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination? | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Veterinary and Animal Science Research Centre | |
| oaire.awardTitle | Associate Laboratory for Animal and Veterinary Sciences | |
| oaire.awardTitle | Centre for the Research and Technology of Agro-Environmental and Biological Sciences | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00772%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0059%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04033%2F2020/PT | |
| oaire.citation.issue | 15 | pt_PT |
| oaire.citation.startPage | 2910 | pt_PT |
| oaire.citation.title | Foods | pt_PT |
| oaire.citation.volume | 12 | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.embargofct | Acesso de acordo com a política editorial da revista. | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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