Table 4.
Staphylococcus aureus.
| Slaughtering process stage | Category | % pos. | OR | p value | Mean (CFU/g) | CI | p value |
|---|---|---|---|---|---|---|---|
| Blood removal techniques | On the floor position | 25.0 (6/24) | 0.2 | 0.156 | 52.88 | 31.54–74.21 | 0.025∗ |
| Hanging position | 6.3 (1/16) | Ref. | 19.56 | 2.49–36.63 | |||
| Carcass cutting | Not carried out | 33.3 (4/12) | 0.24 | 0.099 | 66.42 | 30.00–102.83 | 0.015∗ |
| Carried out by abattoir | 10.7 (3/28) | Ref. | 28.04 | 13.83–42.24 | |||
| Cut into quarters | 62.5 (5/8) | 1.0 | 1.000 | 55.75 | 3.04–108.46 | 0.532 | |
| Cut into other sizes | 25.0 (2/8) | 0.4 | 0.408 | 31.00 | (9.05)–71.05 | ||
| Cut into halves | 0.0 (0/24) | Ref. | 37.00 | 19.83–54.17 | |||
| Rigor mortis process | No | 19.4 (7/36) | 0.0 | 0.999 | 41.58 | 25.42–57.75 | 0.415 |
| Yes | 0.0 (0/4) | Ref. | 21.25 | (32.01)–74.51 | |||
| Skin separation and eviseration process | On the floor position | 17.9 (5/28) | 0.9 | 0.928 | 40.29 | 23.74–56.83 | |
| Hanging position | 16.7 (2/12) | Ref. | 37.83 | 1.72–73.95 | 0.881 | ||
| Subcutaneous fat trimming | Yes | 20.8 (5/24) | 1.8 | 0.501 | 46.25 | 24.82–67.68 | 0.271 |
| No | 12.5 (2/16) | Ref. | 29.50 | 8.72–50.28 |
∗Indicates a significant difference of p < 0.05.