Summary
This study aimed to evaluate the contamination of swine carcasses by Salmonella sp. at eight specific points in the swine slaughtering process, identifying the occurrence and the reasons for these contaminations. The survey was carried out in a swine processing plant in the state of Rio Grande do Sul, Brazil, in the period from April to August 2014. Samples were collected with swabs using the abrasive pad technique from four anatomical regions of the carcass surface. The statistical analysis was carried out using the chi-square test. Thirty-three carcasses were selected and subjected to sampling, giving a total of 258 samples collected at all points. The microbiological analyses showed a total frequency of Salmonella sp isolation equal to 7.75% of the total number of samples. According to the results of the statistical analyses, there were no significant differences between the points sampled, since the values found for the number of carcasses contaminated with Salmonella sp. were low, even when comparing the more contaminated points with the less contaminated points. The highest percentage of microbial isolation was found after scalding and hair removal (point A) with 17.85%. Points B (after external washing), C (after opening of the abdomen) and E (immediately after sawing the carcass) each showed 10% of contaminants. Points F (before the final washing of the carcasses) and H (after 24 hours of cooling) showed values of 6.89%, followed by point G (immediately after the final washing of the carcasses and before cooling) which showed 3.33%. The lowest contamination was found at point D (after release of the tail) with 3.1%. Thus, according to the points sampled, the slaughterhouse examined had satisfactory hygienic and sanitary conditions in accordance with internationally established standards and control programs that support good manufacturing practices and the evaluation of critical control points.
Keywords:
Food safety; Contamination; Salmonella; Swine