Table 5.
Enterobacteriaceae and E. coli count results in UFC/cm2 at different parts/points of the carcass before the evisceration 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. (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 |
||||
| Before evisceration |
1st visit (slaughterhouse A) | Enterobacteriaceae | 4.3 × 103 2.6log |
2.3 × 102 2.3log |
2.5 × 102 2.3log |
5.0 × 101 1.6log |
2.7 × 102 2.4log |
2.39 |
| E. coli | 1.7 × 102 2.2log |
2.4 × 101 1.3log |
NG** | 2.7 × 101 1.4log |
0.9 × 101 0.9log |
1.66 | ||
| 1st visit (slaughterhouse B) | Enterobacteriaceae | 2.7 × 101
31.4log |
3.9 × 101 1.5log |
3.6 × 101 1.5log |
0.7 × 101
0.8log |
6.6 × 101
1.8log |
1.54 | |
| E. coli | 1.1 × 101 1log |
1.3 × 101 1.1log |
1.4 × 101
1.1log |
0.7 × 101 0.8log |
0.8 × 101
0.9log |
1.02 | ||
| 2nd visit (slaughterhouse B) | Enterobacteriaceae | 0.6 × 101 1.7log |
2.0 × 101 1.3log |
0.1 × 101 0 |
NG** | NG** | 1.2 | |
| E. coli | 2.0 × 101 1.3log |
NG** | NG** | NG** | NG** | 0.6 | ||