This study was done to evaluate the superficial contamination of swine carcasses by Salmonella sp and Staphylococcus aureus, the identification of microbiological hazards in different segments of the processing line, and critical control points (CCPs), through the quantification of risks. A total of 120 surface swabbing carcasses were collected in a slaughterhouse: after the scalding/dehairing (point A), before evisceration (B), after evisceration and splitting (C), and after 24 hours of refrigeration (D). Salmonella sp and S. aureus were isolated from 14 (11.7%) carcasses. No statistical difference between the points studied was observed. The number of S. aureus isolated was between 1.2 and 1.5 log UFC/cm². It was concluded that the risks observed were the same for both microorganisms.
Salmonella sp; Staphylococcus aureus; swine carcass; slaughterhouse; HACCP
