Efficacy of knife disinfection techniques in meat processing.

EU Regulation 853/2004 requires that knives used in meat processing be disinfected by submerging them in hot water (+82°C). Alternative procedures are permitted if the efficacy is proved to be equivalent. In the present study, various time-temperature combinations together with pure water, water with lactic acid (2 %), and the use of ultrasound with and without lactic acid (2%) were investigated. Steel plates were covered with fat and protein and then inoculated with a standardized bacterial contamination assembled according to the composition of bacterial contamination found in a previous field trial conducted with regard to the slaughter of pigs. Several combinations with diverse temperatures and time intervals were tested until no microbial load was detectable by using a wet-dry-swab technique that had previously been tested to ensure maximum bacterial recovery. The following were effective in bringing the tested bacterial flora below the detection limit: • 70 °C water bath for 10 s • 60 °C water bath + ultrasound for 5 s • 40 °C water bath + lactic acid (2%) for 10 s • 40 °C water bath + ultrasound + lactic acid (2%) for 5 s In particular, the use of lactic acid permitted a relevant reduction of the temperature, while providing effective sterilization. The use of such non-hazardous food-safe additives is particularly suitable for successful disinfection at lower temperatures.

Assessing the relationship between farming practices, laboratory analyses and post-mortem findings: a case study in pig fattening.

European Union legislation on animal production associated with food safety requires the collection and management of information and data about the farm, the herd and the individual animal. This paper describes the technical steps of the generation, collection and interpretation of data from 296 pig-fattening farms, belonging to two farming associations and using indoor production systems (56 management parameters). The paper also describes post-mortem findings and the results of enzyme-linked immunosorbent assays (ELISA) for antibodies to salmonellae, Trichinella spp. and Yersinia spp. A total of nearly 30 million data points were collected and analysed for this study. The results of the ELISA were negative for Trichinella spp.; for salmonellae and Yersinia spp., both negative and positive results were obtained. Analysis of the farm management parameters showed no significant differences; therefore, the cut-off levels for salmonellae and Yersinia spp. were increased, in order to identify farms with a greater hygiene burden. Post-mortem findings, possibly related to 'farm hygiene', were used in the analysis. As a result, three farms with particular management decisions were identified as potentially having contributed to the high burden of pathogens detected using ELISA. A relationship between laboratory results and farm management parameters assessed from yes/no answers could not be established in this study without further work on the available data set.