Professional paper

Frequency of contaminating pig and bovine carcasses by enterobacteria (Escherichia coli and Salmonella spp.) in abattoir processing procedure

Romana Horvat Marković, univ.mag.med.vet. ; Danica, Mesna industrija d.o.o.
dr.sc Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane
Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane
Željko Mihaljević ; Hrvatski veterinarski institut Zagreb
Franjo Marković ; Belupo d.d.

Abstract

The frequency of contamination of bovine and pig carcasses (n=200) by enterobacteria (Escherichia coli and Salmonella spp.) was
researched in a large abattoir in the Republic of Croatia. Salmonella species were not determined in smears from bovine and pig
carcasses, whereas 4% of bovine and pig carcasses were contaminated by E. coli bacteria. The conducted research determined that
efficiency of procedures in proving contamination is very good and it provides high protection of consumers. Also, a high efficiency of
the proscribed microbiological monitoring was proved in a routine hygienic program in the abattoir.

Keywords

enterobacteria; abattoir; bovine carcasses; pig carcasses; HACCP; contamination

Hrčak ID:

96700

URI

https://hrcak.srce.hr/96700

Publication date:

15.9.2012.

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