Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses
Interventions from lairage to the chilling stage of the pig slaughter process are important to reduce microbial contamination of carcasses. The aim of this systematic review and meta-analysis was to assess the effectiveness of abattoir interventions in reducing aerobic colony count (ACC), <i>E...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2110 |
| _version_ | 1797439475139215360 |
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| author | Nevijo Zdolec Aurelia Kotsiri Kurt Houf Avelino Alvarez-Ordóñez Bojan Blagojevic Nedjeljko Karabasil Morgane Salines Dragan Antic |
| author_facet | Nevijo Zdolec Aurelia Kotsiri Kurt Houf Avelino Alvarez-Ordóñez Bojan Blagojevic Nedjeljko Karabasil Morgane Salines Dragan Antic |
| author_sort | Nevijo Zdolec |
| collection | DOAJ |
| description | Interventions from lairage to the chilling stage of the pig slaughter process are important to reduce microbial contamination of carcasses. The aim of this systematic review and meta-analysis was to assess the effectiveness of abattoir interventions in reducing aerobic colony count (ACC), <i>Enterobacteriaceae</i>, generic <i>Escherichia coli</i>, and <i>Yersinia</i> spp. on pig carcasses. The database searches spanned a 30 year period from 1990 to 2021. Following a structured, predefined protocol, 22 articles, which were judged as having a low risk of bias, were used for detailed data extraction and meta-analysis. The meta-analysis included data on lairage interventions for live pigs, standard processing procedures for pig carcasses, prechilling interventions, multiple carcass interventions, and carcass chilling. Risk ratios (RRs) for prevalence studies and mean log differences (MDs) for concentration outcomes were calculated using random effects models. The meta-analysis found that scalding under commercial abattoir conditions effectively reduced the prevalence of <i>Enterobacteriaceae</i> (RR: 0.05, 95% CI: 0.02 to 0.12, <i>I</i><sup>2</sup> = 87%) and ACC (MD: −2.84, 95% CI: −3.50 to −2.18, <i>I</i><sup>2</sup> = 99%) on pig carcasses. Similarly, significant reductions of these two groups of bacteria on carcasses were also found after singeing (RR: 0.25, 95% CI: 0.14 to 0.44, <i>I</i><sup>2</sup> = 90% and MD: −1.95, 95% CI: −2.40 to −1.50, <i>I</i><sup>2</sup> = 96%, respectively). Rectum sealing effectively reduces the prevalence of <i>Y. enterocolitica</i> on pig carcasses (RR: 0.60, 95% CI: 0.41 to 0.89, <i>I</i><sup>2</sup> = 0%). Under commercial abattoir conditions, hot water washing significantly reduced ACC (MD: −1.32, 95% CI: −1.93 to −0.71, <i>I</i><sup>2</sup> = 93%) and generic <i>E. coli</i> counts (MD: −1.23, 95% CI: −1.89 to −0.57, <i>I</i><sup>2</sup> = 61%) on pig carcasses. Conventional dry chilling reduced <i>Enterobacteriaceae</i> prevalence on pig carcasses (RR: 0.32, 95% CI: 0.21 to 0.48, <i>I</i><sup>2</sup> = 81%). Multiple carcass interventions significantly reduced <i>Enterobacteriaceae</i> prevalence (RR: 0.11, 95% CI: 0.05 to 0.23, <i>I</i><sup>2</sup> = 94%) and ACC on carcasses (MD: −2.85, 95% CI: −3.33 to −2.37, <i>I</i><sup>2</sup> = 97%). The results clearly show that standard processing procedures of scalding and singeing and the hazard-based intervention of hot water washing are effective in reducing indicator bacteria on pig carcasses. The prevalence of <i>Y. enterocolitica</i> on pig carcasses was effectively reduced by the standard procedure of rectum sealing; nevertheless, this was the only intervention for <i>Yersinia</i> investigated under commercial conditions. High heterogeneity among studies and trials investigating interventions and overall lack of large, controlled trials conducted under commercial conditions suggest that more in-depth research is needed. |
| first_indexed | 2024-03-09T11:54:30Z |
| format | Article |
| id | doaj.art-65094161dae24c21b426eac0c97a7efa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:54:30Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-65094161dae24c21b426eac0c97a7efa2023-11-30T23:11:00ZengMDPI AGFoods2304-81582022-07-011114211010.3390/foods11142110Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig CarcassesNevijo Zdolec0Aurelia Kotsiri1Kurt Houf2Avelino Alvarez-Ordóñez3Bojan Blagojevic4Nedjeljko Karabasil5Morgane Salines6Dragan Antic7Faculty of Veterinary Medicine, University of Zagreb, 10000 Zagreb, CroatiaInstitute of Infection, Veterinary and Ecological Sciences, University of Liverpool, Liverpool L69 3BX, UKFaculty of Veterinary Medicine, Department of Veterinary and Biosciences, Ghent University, 9820 Merelbeke, BelgiumInstitute of Food Science and Technology, Department of Food Hygiene and Technology, Universidad de León, 24004 León, SpainFaculty of Agriculture, Department of Veterinary Medicine, University of Novi Sad, 21000 Novi Sad, SerbiaFaculty of Veterinary Medicine, University of Belgrade, Department of Food Hygiene and Technology, 11000 Belgrade, SerbiaFrench Ministry of Agriculture, Office for Slaughterhouses and Cutting Plants, 75015 Paris, FranceInstitute of Infection, Veterinary and Ecological Sciences, University of Liverpool, Liverpool L69 3BX, UKInterventions from lairage to the chilling stage of the pig slaughter process are important to reduce microbial contamination of carcasses. The aim of this systematic review and meta-analysis was to assess the effectiveness of abattoir interventions in reducing aerobic colony count (ACC), <i>Enterobacteriaceae</i>, generic <i>Escherichia coli</i>, and <i>Yersinia</i> spp. on pig carcasses. The database searches spanned a 30 year period from 1990 to 2021. Following a structured, predefined protocol, 22 articles, which were judged as having a low risk of bias, were used for detailed data extraction and meta-analysis. The meta-analysis included data on lairage interventions for live pigs, standard processing procedures for pig carcasses, prechilling interventions, multiple carcass interventions, and carcass chilling. Risk ratios (RRs) for prevalence studies and mean log differences (MDs) for concentration outcomes were calculated using random effects models. The meta-analysis found that scalding under commercial abattoir conditions effectively reduced the prevalence of <i>Enterobacteriaceae</i> (RR: 0.05, 95% CI: 0.02 to 0.12, <i>I</i><sup>2</sup> = 87%) and ACC (MD: −2.84, 95% CI: −3.50 to −2.18, <i>I</i><sup>2</sup> = 99%) on pig carcasses. Similarly, significant reductions of these two groups of bacteria on carcasses were also found after singeing (RR: 0.25, 95% CI: 0.14 to 0.44, <i>I</i><sup>2</sup> = 90% and MD: −1.95, 95% CI: −2.40 to −1.50, <i>I</i><sup>2</sup> = 96%, respectively). Rectum sealing effectively reduces the prevalence of <i>Y. enterocolitica</i> on pig carcasses (RR: 0.60, 95% CI: 0.41 to 0.89, <i>I</i><sup>2</sup> = 0%). Under commercial abattoir conditions, hot water washing significantly reduced ACC (MD: −1.32, 95% CI: −1.93 to −0.71, <i>I</i><sup>2</sup> = 93%) and generic <i>E. coli</i> counts (MD: −1.23, 95% CI: −1.89 to −0.57, <i>I</i><sup>2</sup> = 61%) on pig carcasses. Conventional dry chilling reduced <i>Enterobacteriaceae</i> prevalence on pig carcasses (RR: 0.32, 95% CI: 0.21 to 0.48, <i>I</i><sup>2</sup> = 81%). Multiple carcass interventions significantly reduced <i>Enterobacteriaceae</i> prevalence (RR: 0.11, 95% CI: 0.05 to 0.23, <i>I</i><sup>2</sup> = 94%) and ACC on carcasses (MD: −2.85, 95% CI: −3.33 to −2.37, <i>I</i><sup>2</sup> = 97%). The results clearly show that standard processing procedures of scalding and singeing and the hazard-based intervention of hot water washing are effective in reducing indicator bacteria on pig carcasses. The prevalence of <i>Y. enterocolitica</i> on pig carcasses was effectively reduced by the standard procedure of rectum sealing; nevertheless, this was the only intervention for <i>Yersinia</i> investigated under commercial conditions. High heterogeneity among studies and trials investigating interventions and overall lack of large, controlled trials conducted under commercial conditions suggest that more in-depth research is needed.https://www.mdpi.com/2304-8158/11/14/2110interventionspig carcassesaerobic colony count<i>Enterobacteriaceae</i>generic <i>E. coli</i><i>Yersinia</i> |
| spellingShingle | Nevijo Zdolec Aurelia Kotsiri Kurt Houf Avelino Alvarez-Ordóñez Bojan Blagojevic Nedjeljko Karabasil Morgane Salines Dragan Antic Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses Foods interventions pig carcasses aerobic colony count <i>Enterobacteriaceae</i> generic <i>E. coli</i> <i>Yersinia</i> |
| title | Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses |
| title_full | Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses |
| title_fullStr | Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses |
| title_full_unstemmed | Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses |
| title_short | Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses |
| title_sort | systematic review and meta analysis of the efficacy of interventions applied during primary processing to reduce microbial contamination on pig carcasses |
| topic | interventions pig carcasses aerobic colony count <i>Enterobacteriaceae</i> generic <i>E. coli</i> <i>Yersinia</i> |
| url | https://www.mdpi.com/2304-8158/11/14/2110 |
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