How can cunent slaughter and dressing procedures in UK pig slaughterhouses be improved to reduce contamination of pig meat with pathogenic bacteria?
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The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
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Abstract
In pork slaughterhouses a number of dressing stages have the potential to improve the hygienic condition of the carcass surface. The operations performed at each of these dressing stages can be undertaken using a diverse range of mechanized systems that each have different reductive effects on the levels of microbial contamination. Our results show that pre-washing optimizes the effectiveness of condensation scalding in improving carcass hygiene, and that the same areas of carcasses are consistently not effectively heated by singeing/flaming, independent of the different systems used in pork and bacon slaughterhouses.