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Corbeil, Joanna; Bucher, Michael; Messelhäußer, Ute; Reese, Sven ORCID logoORCID: https://orcid.org/0000-0002-4605-9791; Drees, Nathalie and Gareis, Manfred (December 2018): Hygienic quality of porcine slaughter by-products. In: Fleischwirtschaft, No. 12: pp. 97-102

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The increasing global trade in porcine slaughter by-products, including eyes, ears, pigs' feet and tails, implies the necessity to determine the microbiological status of these parts of the carcass. 650 samples, including eyes, eyes with corresponding eyelids, external auditory canals and pigs' feet were obtained by excision from randomly selected carcasses in 20 different-sized abattoirs and examined for Enterobacteriaceae, Escherichia (E.) coli and Staphylococcus (S.) aureus. Detection rates were 11, 3.3 and 32%, respectively, with bacterial counts ranging from 10² to 8.8 x 10³ CFU/sample, 10² to 4 x 104 CFU/sample and 10² - 7.4 x 104 CFU/sample, respectively. Among sample types, pigs' feet showed higher levels and frequencies (P < 0.05; 67%) of S. aureus contamination. Exemplary testing of 25 specifically selected S. aureus-positive pigs' feet for MRSA identified 14 positive samples and resistance phenotypes with up to 9 resistances. Additional testing for detection of Yersinia (Y.) enterocolitica and Salmonella spp. in external auditory canals showed negative results. ln addition, a possible impact of slaughter technology (scalding/ dehairing/singeing system, scalding temperature) and establishment size was investigated. Scalding temperatures above 65 °C resulted in significantly lower frequencies (P < 0.05) of positive samples.

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