Impact of the sampling method and chilling on the Salmonella recovery from pig carcasses

Gerty Vanantwerpen; Lieven De Zutter; Dirk Berkvens; Kurt Houf

doi:10.1016/j.ijfoodmicro.2016.05.009

Impact of the sampling method and chilling on the Salmonella recovery from pig carcasses

Gerty Vanantwerpen, Lieven De Zutter, Dirk Berkvens, Kurt Houf

Research output: Contribution to journal › A1: Web of Science-article › peer-review

Abstract

Differences in recovery of Salmonella on pig carcasses using non-destructive and destructive sampling methods is not well understood in respect to the chilling processes applied in slaughterhouses.

Therefore, in two slaughterhouses, four strains at two different concentrations were inoculated onto pork skin. Inoculated skin samples were sampled before and after chilling with two sampling methods: swabbing and destruction. Both slaughterhouses were visited three times and all tests were performed in triplicate. All samples were analysed using the ISO-method and recovered isolates were confirmed by PFGE.

The chilling system (fast or conventional cooling) nor the sampling step (before and after chilling) did not significantly influence the recovery of Salmonella. However, swabbing after chilling leads to an underestimation of the real number of contaminated carcasses. Therefore, destructive sampling is the more designated sampling method after chilling. (C) 2016 Elsevier B.V. All rights reserved.

Original language	English
Journal	International Journal of Food Microbiology
Volume	232
Pages (from-to)	22-25
Number of pages	4
ISSN	0168-1605
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2016.05.009
Publication status	Published - 2016

Keywords

Destruction
Swabbing
Chilling
Pork skin
Detection
ESCHERICHIA-COLI
BIOFILM FORMATION
ENTEROBACTERIACEAE
CONTAMINATION
SLAUGHTER
SPP.
MEAT

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10.1016/j.ijfoodmicro.2016.05.009

Cite this

@article{417582ff25ad42afbf5b0779caee264b,

title = "Impact of the sampling method and chilling on the Salmonella recovery from pig carcasses",

abstract = "Differences in recovery of Salmonella on pig carcasses using non-destructive and destructive sampling methods is not well understood in respect to the chilling processes applied in slaughterhouses.Therefore, in two slaughterhouses, four strains at two different concentrations were inoculated onto pork skin. Inoculated skin samples were sampled before and after chilling with two sampling methods: swabbing and destruction. Both slaughterhouses were visited three times and all tests were performed in triplicate. All samples were analysed using the ISO-method and recovered isolates were confirmed by PFGE.The chilling system (fast or conventional cooling) nor the sampling step (before and after chilling) did not significantly influence the recovery of Salmonella. However, swabbing after chilling leads to an underestimation of the real number of contaminated carcasses. Therefore, destructive sampling is the more designated sampling method after chilling. (C) 2016 Elsevier B.V. All rights reserved.",

keywords = "Destruction, Swabbing, Chilling, Pork skin, Detection, ESCHERICHIA-COLI, BIOFILM FORMATION, ENTEROBACTERIACEAE, CONTAMINATION, SLAUGHTER, SPP., MEAT",

author = "Gerty Vanantwerpen and {De Zutter}, Lieven and Dirk Berkvens and Kurt Houf",

note = "NPP",

year = "2016",

doi = "10.1016/j.ijfoodmicro.2016.05.009",

language = "English",

volume = "232",

pages = "22--25",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier",

}

TY - JOUR

T1 - Impact of the sampling method and chilling on the Salmonella recovery from pig carcasses

AU - Vanantwerpen, Gerty

AU - De Zutter, Lieven

AU - Berkvens, Dirk

AU - Houf, Kurt

N1 - NPP

PY - 2016

Y1 - 2016

N2 - Differences in recovery of Salmonella on pig carcasses using non-destructive and destructive sampling methods is not well understood in respect to the chilling processes applied in slaughterhouses.Therefore, in two slaughterhouses, four strains at two different concentrations were inoculated onto pork skin. Inoculated skin samples were sampled before and after chilling with two sampling methods: swabbing and destruction. Both slaughterhouses were visited three times and all tests were performed in triplicate. All samples were analysed using the ISO-method and recovered isolates were confirmed by PFGE.The chilling system (fast or conventional cooling) nor the sampling step (before and after chilling) did not significantly influence the recovery of Salmonella. However, swabbing after chilling leads to an underestimation of the real number of contaminated carcasses. Therefore, destructive sampling is the more designated sampling method after chilling. (C) 2016 Elsevier B.V. All rights reserved.

AB - Differences in recovery of Salmonella on pig carcasses using non-destructive and destructive sampling methods is not well understood in respect to the chilling processes applied in slaughterhouses.Therefore, in two slaughterhouses, four strains at two different concentrations were inoculated onto pork skin. Inoculated skin samples were sampled before and after chilling with two sampling methods: swabbing and destruction. Both slaughterhouses were visited three times and all tests were performed in triplicate. All samples were analysed using the ISO-method and recovered isolates were confirmed by PFGE.The chilling system (fast or conventional cooling) nor the sampling step (before and after chilling) did not significantly influence the recovery of Salmonella. However, swabbing after chilling leads to an underestimation of the real number of contaminated carcasses. Therefore, destructive sampling is the more designated sampling method after chilling. (C) 2016 Elsevier B.V. All rights reserved.

KW - Destruction

KW - Swabbing

KW - Chilling

KW - Pork skin

KW - Detection

KW - ESCHERICHIA-COLI

KW - BIOFILM FORMATION

KW - ENTEROBACTERIACEAE

KW - CONTAMINATION

KW - SLAUGHTER

KW - SPP.

KW - MEAT

U2 - 10.1016/j.ijfoodmicro.2016.05.009

DO - 10.1016/j.ijfoodmicro.2016.05.009

M3 - A1: Web of Science-article

VL - 232

SP - 22

EP - 25

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -