Table 6.
Enterobacteriaceae and E. coli count results in UFC/cm2 at different parts/points of the carcass after 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. (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 evisceration |
1st visit (slaughterhouse A) | Enterobacteriaceae | 6.2 × 101 1.7log |
2.8 × 101 1.4log |
4.4 × 102 2.6log |
5.4 × 101 1.7log |
2.2 × 102 2.3log |
2.20 |
| E. coli | 3.4 × 102 2.5log |
3.8 × 101 1.5log |
2.9 × 101 1.4log |
US* | 2.9 × 101 1.4log |
2.03 | ||
| 1st visit (slaughterhouse B) | Enterobacteriaceae | 1.0 × 103
3log |
1.7 × 102 2.2log |
3.1 × 102 2.4log |
1.3 × 103
3.1log |
1.3 × 103
3.1log |
2.91 | |
| E. coli | 106 6log |
106 6log |
106
6log |
106 6log |
106
6log |
6.0 | ||
| 2nd visit (slaughterhouse B) | Enterobacteriaceae | 1.2 × 102 2log |
8.0 × 102 2.9log |
3.6 × 101 1.5log |
1.4 × 102 2.1log |
0.4 × 101 0.6log |
2.3 | |
| E. coli | 2.0 × 101 1.3log |
6.0 × 101 1.7log |
NG** | NG** | NG** | 1.20 | ||