Valutazione di punti critici della lavorazione in un impianto di macellazione suina

With this work we wanted to assess the microbial loads in some critical points of manufacture in a pig slaughterhouse. The tests were perlormed on carcasses for determining the Aerobic bacterial count, Enterobacteriacee and Salmonella as indicated in Reg. EC 1441/2007, some work surfaces (table lard and table trimming hams) for the determination of Bacterial aerobic and Knterobacteriacee as indicated in the Decision KC471/2001, on manholes lor the detection of Lideria spp. and I. moneylogenes and finally, the water in the pig scalding tanks for Counting aerobic bacteria and Knterobacteriacee. The results were more than satisfactory, only in three samples taken from the table trimming hams values of Knterobacteriacee were found to exceed the limits, for this reason, the cleaning operations, which are contracted to an outside firm, were immediately improved.