Table 7.
Enterobacteriaceae and E. coli count results in UFC/cm2 at different parts/points of the carcass after washing the carcass and before moving them into the cooling chamber of pig 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 |
||||
| After wash and before enter the cooling chamber |
1st visit (slaughterhouse A) | Enterobacteriaceae | 1.1 × 102 2log |
5.1 × 101 1.6log |
3.3 × 101 1.5log |
3.2 × 101 1.5log |
1.8 × 101 1.2log |
1.68 |
| E. coli | 3.3 × 101 1.5log |
8.7 × 101 1.9log |
4.4 × 101 1.6log |
0.2 × 101 0.3log |
4.0 × 101 1.6log |
1.61 | ||
| 1st visit (slaughterhouse B) | Enterobacteriaceae | 7.5 × 101 1.8log |
7.2 × 101 1.8log |
1.0 × 102
2log |
1.5 × 102
2.1log |
1.5 × 102
2.1log |
2.03 | |
| E. coli | 104
4log |
104
4log |
104
4log |
104
4log |
104
4log |
4.0 | ||
| 2nd visit (slaughterhouse B) | Enterobacteriaceae | NG** 0 |
NG** 0 |
NG** 0 |
NG** 0 |
NG** 0 |
0 | |
| E. coli | NG** 0 |
NG** 0 |
NG** 0 |
NG** 0 |
NG** 0 |
0 | ||