Escherichia coli contamination of pork carcasses in UK slaughterhouses

Wei, Shao-Hung (2013) Escherichia coli contamination of pork carcasses in UK slaughterhouses. PhD thesis, University of Nottingham.

[img]
Preview
PDF - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader
Download (3MB) | Preview

Abstract

Despite the HACCP systems which have been introduced to the pork industry, cross-contamination which occurs within pork slaughterlines remains an important concern for food safety of the final carcass. The aim of this work was to understand the dissemination and cross-contamination of enteric bacteria during slaughter processing by investigating Escherichia coli populations. E. coli is widely used as an indicator of faecal or enteric pathogen contamination, and a strong correlation between the presence of Salmonella and E. coli levels was seen in this study. With microbiological counts and molecular typing of E. coli, changes of contamination levels as well as of the bacterial communities was observed during processing. The results demonstrated that temperature variation at different carcass sites during the singeing process allowed strains to survive on the cooler sites of the carcass and be present in the subsequent processing stages. The polishing process was recognised as an important site of cross-contamination not only because of an increase in contamination levels but also because a high variety of sources contributed contamination at this site, including strains surviving through singeing, strains that persist in the polisher overnight and strains from faecal leakage during the polishing process. A high percentage of virulence factor-carrying E. coli were present on the slaughtered carcasses and recombination between virulence genes from different pathovars was observed. These findings suggest carcasses slaughtered from a healthy pig herd may still be a potential source for E. coli pathovars in the food chain.

Item Type: Thesis (University of Nottingham only) (PhD)
Supervisors: Dodd, C.
Keywords: escherichia coli, swine, pork, carcasses, pig, contamination
Subjects: S Agriculture > SF Animal culture
Faculties/Schools: UK Campuses > Faculty of Science > School of Biosciences
Item ID: 13477
Depositing User: EP, Services
Date Deposited: 24 Feb 2015 13:08
Last Modified: 15 Sep 2016 09:44
URI: http://eprints.nottingham.ac.uk/id/eprint/13477

Actions (Archive Staff Only)

Edit View Edit View