Decontamination of pig carcasses using water pressure and lactic acid

Abstract

The objective of this work was to evaluate the effect of different water pressures and concentrations of lactic acid on microbial counts (mesophilic bacteria, enterobacteria and Salmonella) on pig carcasses without contamination and contaminated carcasses, before and after the last shower and before being cooled. The tests were carried out using 4, 3 and 2 bar water pressure, and 2, 1 and 0% lactic acid concentration. In general, both the pressure in the shower and lactic acid had a positive effect by reducing the microbial count. The interaction between the pressure and lactic acid caused the largest reduction in carcasses surface count for mesophiles. With regard to enterobacteria on contaminated carcasses, the most important variable was the lactic acid concentration and in uncontaminated carcasses, it was water pressure. The use of 8 bar pressure of the wash water without lactic acid caused a reduction in mesophilic bacteria and enterobacteria, for both the contaminated and uncontaminated carcasses, with results statistically equal to each other, and significantly lower than the initial counts. The water pressure at 8 bar reduced the percentage of carcasses with Salmonella in contaminated carcasses.