Quantification of contamination levels and particular risk of Salmonella spp. in pigs in slaughterhouses in Chiang Mai and Lamphun provinces, Thailand

© 2014, Hokkaido University. All rights reserved. Salmonella spp. is one of the important foodborne pathogens, and the slaughtering process is recognized as a potential point of contamination and the spread of the pathogens. The three objectives of this study are first, to quantify the contamination...

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Main Authors: Tadee,P., Boonkhot,P., Patchanee,P.
Format: Article
Published: Hokkaido University 2015
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Online Access:http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84916201506&origin=inward
http://cmuir.cmu.ac.th/handle/6653943832/39179
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-391792015-06-16T08:15:54Z Quantification of contamination levels and particular risk of Salmonella spp. in pigs in slaughterhouses in Chiang Mai and Lamphun provinces, Thailand Tadee,P. Boonkhot,P. Patchanee,P. Veterinary (all) © 2014, Hokkaido University. All rights reserved. Salmonella spp. is one of the important foodborne pathogens, and the slaughtering process is recognized as a potential point of contamination and the spread of the pathogens. The three objectives of this study are first, to quantify the contamination levels of Salmonella spp. in pig skins and carcasses, second, to evaluate the outcomes from different pig supply sources and different practices at three critical steps (scalding, splitting, and washing) for Salmonella spp. contamination, and third, to assess risk of Salmonella spp. contamination in pork products after slaughtering level. The study was performed in three representative slaughterhouses in Chiang Mai and Lamphun provinces, Thailand. Investigation conducted from May 2013 through October 2013 found the overall prevalence and contamination levels mean to be 11.85% and 0.34 MPN/cm2, respectively. There was no statistically significant in Salmonella spp. prevalence and contamination levels detected with different patterns at the slaughterhouses which were supplied pigs from either co-operative or integrated farms. Factors found to reduce Salmonella spp. loads on carcasses included good practices, e.g., regular changing of water in the scalding tank after each batch and the use of chlorine in the washing step. Risk of Salmonella spp. contamination of pork products at the final stage of slaughtering was nearly 10%. Good practices and proper hygiene measures should be applied to minimize the risk of Salmonella spp. exposure in the slaughtering line, which can reduce the contamination pressure downstream at retail shops as well as for end consumers. 2015-06-16T08:15:54Z 2015-06-16T08:15:54Z 2014-01-01 Article 00471917 2-s2.0-84916201506 10.14943/jjvr.62.4.171 http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84916201506&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39179 Hokkaido University
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Veterinary (all)
spellingShingle Veterinary (all)
Tadee,P.
Boonkhot,P.
Patchanee,P.
Quantification of contamination levels and particular risk of Salmonella spp. in pigs in slaughterhouses in Chiang Mai and Lamphun provinces, Thailand
description © 2014, Hokkaido University. All rights reserved. Salmonella spp. is one of the important foodborne pathogens, and the slaughtering process is recognized as a potential point of contamination and the spread of the pathogens. The three objectives of this study are first, to quantify the contamination levels of Salmonella spp. in pig skins and carcasses, second, to evaluate the outcomes from different pig supply sources and different practices at three critical steps (scalding, splitting, and washing) for Salmonella spp. contamination, and third, to assess risk of Salmonella spp. contamination in pork products after slaughtering level. The study was performed in three representative slaughterhouses in Chiang Mai and Lamphun provinces, Thailand. Investigation conducted from May 2013 through October 2013 found the overall prevalence and contamination levels mean to be 11.85% and 0.34 MPN/cm2, respectively. There was no statistically significant in Salmonella spp. prevalence and contamination levels detected with different patterns at the slaughterhouses which were supplied pigs from either co-operative or integrated farms. Factors found to reduce Salmonella spp. loads on carcasses included good practices, e.g., regular changing of water in the scalding tank after each batch and the use of chlorine in the washing step. Risk of Salmonella spp. contamination of pork products at the final stage of slaughtering was nearly 10%. Good practices and proper hygiene measures should be applied to minimize the risk of Salmonella spp. exposure in the slaughtering line, which can reduce the contamination pressure downstream at retail shops as well as for end consumers.
format Article
author Tadee,P.
Boonkhot,P.
Patchanee,P.
author_facet Tadee,P.
Boonkhot,P.
Patchanee,P.
author_sort Tadee,P.
title Quantification of contamination levels and particular risk of Salmonella spp. in pigs in slaughterhouses in Chiang Mai and Lamphun provinces, Thailand
title_short Quantification of contamination levels and particular risk of Salmonella spp. in pigs in slaughterhouses in Chiang Mai and Lamphun provinces, Thailand
title_full Quantification of contamination levels and particular risk of Salmonella spp. in pigs in slaughterhouses in Chiang Mai and Lamphun provinces, Thailand
title_fullStr Quantification of contamination levels and particular risk of Salmonella spp. in pigs in slaughterhouses in Chiang Mai and Lamphun provinces, Thailand
title_full_unstemmed Quantification of contamination levels and particular risk of Salmonella spp. in pigs in slaughterhouses in Chiang Mai and Lamphun provinces, Thailand
title_sort quantification of contamination levels and particular risk of salmonella spp. in pigs in slaughterhouses in chiang mai and lamphun provinces, thailand
publisher Hokkaido University
publishDate 2015
url http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84916201506&origin=inward
http://cmuir.cmu.ac.th/handle/6653943832/39179
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