engleski

Pig abattoir interventions in a risk-based meat safety assurance system: A systematic review and meta-analysis of the efficacy of interventions to reduce microbiological contamination on pig carcasses

Interventions from the lairage to the chilling stage of the pig slaughter and dressing process are important to reduce microbial contamination of carcasses and, therefore, constitute an essential part of meat safety assurance systems. A systematic review and meta-analysis of literature investigating the efficacy of interventions during primary processing to control microbiological contamination on pig carcasses was performed. The main objective was to assess the effectiveness of abattoir interventions in reducing aerobic colony count (ACC), Enterobacteriaceae, generic Escherichia coli and Yersinia spp. on pig carcasses. Following a structured systematic review process, a total of 22 studies, which were judged as of low risk of bias, were used for detailed data extraction and meta- analysis. Of these, there were 16 studies conducted in commercial abattoirs, two in research plants and five studies conducted under laboratory conditions. Regarding study design, eight papers reported controlled trials, five reported challenge trials and twelve papers reported use of before-and-after study design. Lairage interventions for live pigs were investigated in only two studies, pre- chill carcass interventions were investigated in 17 studies, carcass chilling in eight and multiple interventions in five studies. The summary effects from a random-effect meta-analysis model were generated. Several commercial trials found that pig carcass scalding was effective in reducing the prevalence of Enterobacteriaceae (RR 0.05) and ACC (2.84 log10 CFU/cm²). Similarly, a significant reduction of these two groups of indicator bacteria on carcasses was found after singeing (RR 0.25, and 1.95 log10 CFU/cm², respectively). Rectum tying was effective in reducing the prevalence of Y. enterocolitica on pig carcasses (RR 0.60). A multiple hurdle approach that included a sequential application of carcass interventions significantly reduced Enterobacteriaceae prevalence (RR 0.11) and ACC on carcasses (2.85 log10 CFU/cm²). Overall, the results suggest that scalding, singeing, washing with hot water and lactic acid, and dry chilling are effective in reducing indicator bacteria on pig carcasses. The meta-analysis also found evidence that pathogenic Y. enterocolitica on pig carcasses is effectively reduced by the standard procedure of tying the rectum ; however, this was the only intervention for Yersinia investigated under commercial conditions.

pigs, slaughterhouse, interventions, risk, systematic review, meta-analysis

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