Table 2.
Enterobacteriaceae and E. coli count results in UFC/cm2 at different parts/points of the carcass, after bleeding stage, during the technological processing of pig slaughter in slaughterhouses A and B located in the Federal District region. The average counts of all parts of the carcass were converted into log UFC/cm2. (US* Unviable/lost sample; NG** No growth).
| Slaughter Technological Processing Stage |
Visits (Slaughterhouse A and B) |
Microorganism | Carcass Part/Point (Count in CFU/cm2) |
Average Carcass Count (log CFU/cm2) | ||||
|---|---|---|---|---|---|---|---|---|
| 1 Shank |
2 Loin |
3 Shoulder |
4 Abdomen |
5 Jowl |
||||
| After bleeding |
1st visit (slaughterhouse A) | Enterobacteriaceae | 2.5 × 102 2.3log |
1.3 × 101 1.1log |
9.2 × 102 2.9log |
2.6 × 102 2.4log |
US* 0 |
2.55 |
| E. coli | 1.0 × 102
2log |
0.2 × 101
0.3log |
7.0 × 101 1.84log |
2.1 × 101
1.3log |
US* 0 |
1.68 | ||
| 1st visit (slaughterhouse B) | Enterobacteriaceae | 8.0 × 101 1.9log |
6.1 × 101 1.7log |
4.0 × 101
1.6log |
6.0 × 101 1.7log |
1.4 × 102 2.1log |
1.88 | |
| E. coli | 0.4 × 101 0.6log |
0.3 × 101 0.4log |
104
4log |
104 4log |
104 4log |
3.77 | ||
| 2nd visit (slaughterhouse B) | Enterobacteriaceae | NG** 0 |
0.8 × 101
0.9log |
1.2 × 103 3.07log |
0.6 × 102 1.7log |
9.8 × 102 2.9log |
2.65 | |
| E. coli | NG** 0 |
NG** 0 |
2.8 × 102 2.4log |
NG** 0 |
2.1 × 102 2.3log |
1.99 | ||