Effects of chilling on sampling of bacteria attached to swine carcasses.

Author(s) : YU S. L., COOKE P. H., TU S. I.

Type of article: Article

Summary

Two microbiological sampling techniques, excision and sponge swabbing, were compared by determining counts of aerobic bacteria, coliforms and injured coliforms from 20 de-haired swine carcasses before and after chilling. Excised jowl skin produced significantly greater counts of the three types of bacteria than sponge swabs. Numbers of all bacteria present on the post-chill carcasses were substantially lower than on the pre-chill carcasses. The study indicates that the differences between sampling techniques may be a result of the chilling process of swine carcasses.

Details

Original title: Effects of chilling on sampling of bacteria attached to swine carcasses.
Record ID : 2002-2017
Languages: English
Source: Lett. appl. Microbiol. - vol. 32 - n. 3
Publication date: 2001/03
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Specialized cold stores;
Meat and meat products
Keywords: Slaughterhouse; Microorganism; Microbiology; Meat; Chilling; Research; Process; Pork