Abstract
The aim of this study was to evaluate the effect of replacing de-boning of
sows with chronic purulent lesions indicative of prior septicaemia with local
condemnation of effected parts. Meat inspection recordings from all animals
slaughtered at Skærbæk Sow Abattoir in Denmark, outcome of de-boning
(approved/rejected), and additional information from abattoir employees
were obtained and analysed. Abscesses and muscle samples from 105 sows
sent for de-boning and 60 muscle samples from fully approved sows were
collected at the abattoir. The isolated bacteria were identified using MALDITOF.
Results from a logistic regression analysis showed that sows from
conventional farms had a higher risk of de-boning than sows from alternative
production (organic and free-range). However, sows from alternative
production had a higher risk of total condemnation. The condition “Pale Soft
Exudative” (PSE) was the main reason for condemnation after de-boning.
Staphylococcus aureus was assessed to be the only potential food safety
hazard. There was no association between presence of bacteria in muscle
samples and abscesses from the same animals, neither for bacteria in
general (P= 1) nor for Staphylococcus aureus, specifically (P= 1). Furthermore,
no association regarding presence of bacteria was found in the meat
from de-boned sows and fully approved sows (P= 0.67). It was concluded
that the de-boning procedure is not contributing to food safety. The authors
suggest replacing de-boning with a more thorough inspection of the predilection sites of septicaemia and local cleansing of lesions. If de-boning is no longer required, it is expected that most abscesses will be found in the rework area, during cutting or routine de-boning because the meat is cut to
relatively small sizes mainly without bone before it reaches the consumer.
sows with chronic purulent lesions indicative of prior septicaemia with local
condemnation of effected parts. Meat inspection recordings from all animals
slaughtered at Skærbæk Sow Abattoir in Denmark, outcome of de-boning
(approved/rejected), and additional information from abattoir employees
were obtained and analysed. Abscesses and muscle samples from 105 sows
sent for de-boning and 60 muscle samples from fully approved sows were
collected at the abattoir. The isolated bacteria were identified using MALDITOF.
Results from a logistic regression analysis showed that sows from
conventional farms had a higher risk of de-boning than sows from alternative
production (organic and free-range). However, sows from alternative
production had a higher risk of total condemnation. The condition “Pale Soft
Exudative” (PSE) was the main reason for condemnation after de-boning.
Staphylococcus aureus was assessed to be the only potential food safety
hazard. There was no association between presence of bacteria in muscle
samples and abscesses from the same animals, neither for bacteria in
general (P= 1) nor for Staphylococcus aureus, specifically (P= 1). Furthermore,
no association regarding presence of bacteria was found in the meat
from de-boned sows and fully approved sows (P= 0.67). It was concluded
that the de-boning procedure is not contributing to food safety. The authors
suggest replacing de-boning with a more thorough inspection of the predilection sites of septicaemia and local cleansing of lesions. If de-boning is no longer required, it is expected that most abscesses will be found in the rework area, during cutting or routine de-boning because the meat is cut to
relatively small sizes mainly without bone before it reaches the consumer.
| Original language | English |
|---|---|
| Journal | Fleischwirtschaft International |
| Volume | 2017 |
| Issue number | 2 |
| Pages (from-to) | 66-70 |
| ISSN | 0179-2415 |
| Publication status | Published - 2017 |