Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection System
Meat product inspection is one of the procedures adopted more than a century ago to guarantee food quality and safety for consumption. Due to technology and regulation advancement for farming and slaughtering pigs, a change in zoonotic profile attributed to pork has been identified. Thus, a global m...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/24/3986 |
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| author | Luciana Giacometti Cavalheiro Luisa Aneiros Gené Arlei Coldebella Jalusa Deon Kich Vera Letticie de Azevedo Ruiz |
| author_facet | Luciana Giacometti Cavalheiro Luisa Aneiros Gené Arlei Coldebella Jalusa Deon Kich Vera Letticie de Azevedo Ruiz |
| author_sort | Luciana Giacometti Cavalheiro |
| collection | DOAJ |
| description | Meat product inspection is one of the procedures adopted more than a century ago to guarantee food quality and safety for consumption. Due to technology and regulation advancement for farming and slaughtering pigs, a change in zoonotic profile attributed to pork has been identified. Thus, a global movement began to establish inspection parameters based on epidemiological risk profiles, culminating in the publication of a new regulation in Brazil in 2018. This normative instruction establishes that slaughterhouses under federal inspection must implement risk-based inspection until 2028. Changes in the inspection system can generate questions and objections on the part of customers and consumer markets. In order to assess microbiological contamination when adopting a risk-based inspection system, the occurrence of <i>Salmonella</i> spp. and the quantification of <i>Enterobacteriaceae</i> and mesophilic aerobic counts were compared in pig carcasses slaughtered under traditional and risk-based inspection systems. A statistical significance reduction was identified regarding the quantification of <i>Enterobacteriaceae</i> (log −0.18 to −1.61 CFU/cm<sup>2</sup>) and mesophilic aerobic counts (log 4.60 to 3.49 CFU/cm<sup>2</sup>). The occurrence of <i>Salmonella</i> spp. did not show a significant difference (4% to 5.3%). The results allowed us to conclude that adopting risk-based inspection systems improves food safety through <i>Enterobacteriaceae</i> and mesophilic aerobic counts reduction. |
| first_indexed | 2024-03-09T16:42:03Z |
| format | Article |
| id | doaj.art-6e916c0cfac240768ada7d03a83759cb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:42:03Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6e916c0cfac240768ada7d03a83759cb2023-11-24T14:50:23ZengMDPI AGFoods2304-81582022-12-011124398610.3390/foods11243986Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection SystemLuciana Giacometti Cavalheiro0Luisa Aneiros Gené1Arlei Coldebella2Jalusa Deon Kich3Vera Letticie de Azevedo Ruiz4School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, BrazilDepartment of Food Science, State University of Campinas, Cidade Universitária Zeferino Vaz, Campinas 13083-970, BrazilEmbrapa Suínos e Aves, BR153, km 110, Concórdia 89715-899, BrazilEmbrapa Suínos e Aves, BR153, km 110, Concórdia 89715-899, BrazilSchool of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, BrazilMeat product inspection is one of the procedures adopted more than a century ago to guarantee food quality and safety for consumption. Due to technology and regulation advancement for farming and slaughtering pigs, a change in zoonotic profile attributed to pork has been identified. Thus, a global movement began to establish inspection parameters based on epidemiological risk profiles, culminating in the publication of a new regulation in Brazil in 2018. This normative instruction establishes that slaughterhouses under federal inspection must implement risk-based inspection until 2028. Changes in the inspection system can generate questions and objections on the part of customers and consumer markets. In order to assess microbiological contamination when adopting a risk-based inspection system, the occurrence of <i>Salmonella</i> spp. and the quantification of <i>Enterobacteriaceae</i> and mesophilic aerobic counts were compared in pig carcasses slaughtered under traditional and risk-based inspection systems. A statistical significance reduction was identified regarding the quantification of <i>Enterobacteriaceae</i> (log −0.18 to −1.61 CFU/cm<sup>2</sup>) and mesophilic aerobic counts (log 4.60 to 3.49 CFU/cm<sup>2</sup>). The occurrence of <i>Salmonella</i> spp. did not show a significant difference (4% to 5.3%). The results allowed us to conclude that adopting risk-based inspection systems improves food safety through <i>Enterobacteriaceae</i> and mesophilic aerobic counts reduction.https://www.mdpi.com/2304-8158/11/24/3986meat productionfood safetyrisk-based inspectionpork processing<i>Salmonella enterica</i>mesophilic aerobic counts |
| spellingShingle | Luciana Giacometti Cavalheiro Luisa Aneiros Gené Arlei Coldebella Jalusa Deon Kich Vera Letticie de Azevedo Ruiz Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection System Foods meat production food safety risk-based inspection pork processing <i>Salmonella enterica</i> mesophilic aerobic counts |
| title | Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection System |
| title_full | Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection System |
| title_fullStr | Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection System |
| title_full_unstemmed | Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection System |
| title_short | Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection System |
| title_sort | microbiological quality of pig carcasses in a slaughterhouse under risk based inspection system |
| topic | meat production food safety risk-based inspection pork processing <i>Salmonella enterica</i> mesophilic aerobic counts |
| url | https://www.mdpi.com/2304-8158/11/24/3986 |
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