Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment

• Published in: International journal of food microbiology 2011-03, Vol.146 (2), p.170-175
• Main Authors: Milios, K., Mataragas, M., Pantouvakis, A., Drosinos, E.H., Zoiopoulos, P.E.
• Format: Article
• Language: English
• Subjects: Abattoirs; Animals; Colony Count, Microbial; Enterobacteriaceae; Enterobacteriaceae - isolation & purification; Food Contamination - prevention & control; Food Handling - methods; Food Microbiology; Hygiene; Lamb; Meat - microbiology; Meat-Packing Industry - methods; Multivariate Analysis; Quality; Sheep, Domestic - microbiology; Slaughterhouse; Steam; Steam application; Wool - microbiology
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2011.02.023

The aim of this study was to quantify the hygienic status of a lamb slaughterhouse by means of multivariate statistical analysis, to demonstrate how the microbiological data could be exploited to improve the lamb slaughter process by constructing control charts and to evaluate the potential effect of an intervention step such as steam application on the microbiological quality of lamb carcasses. Results showed that pelt removal and evisceration were hygienically uncontrolled. TVC and Enterobacteriaceae progressively increased from the stage ‘after pelt removal of hind and forelegs/before final pulling’ to the stage ‘after evisceration/before pluck removal’ thus indicating possible deposition of microorganisms during these operations. It seems that the processing stages of freshly produced carcasses were better distinguished by Enterobacteriaceae, with evisceration contributing mostly to the final Enterobacteriaceae counts. Application of steam during the lamb slaughter process reduced microbial counts without adverse effects on the organoleptic characteristics of the carcasses. Moreover, the construction of control charts showed that decontamination with steam contributed to the maintenance of an in control process compared to that before the application of steam, suggesting the potential use of steam as an intervention step during the lamb slaughter process. ► Potential inclusion of steam as intervention step during lamb slaughter process. ► Use of the microbiological data to improve lamb carcasses quality. ► Use of the microbiological data to construct control charts. ► The above approaches can be used for other processes.