Assessment of the influence of condensation scalding on microbial contamination of pork carcasses

Scaldmg has been Identified as one of the measures which can control m1crobial contam1nat1on of pork carcasses In this Food Standards Agency funded study the effectiveness of condensation scalding on levels of m1crobial contamination on pork carcasses was 1nvest1gated by examining the changes 1n total aerob1c populations at two slaughterhouses where condensation scald1ng was in routine use. Sampling was by the Food Standards Agency recommended sponge swab-sampling method for carcass sampling in abattoirs and carcasses were sampled before and after scalding and on entry to the ch1ller Follow1ng scalding, a 1-2 log 10 cfu/cm2 difference 1n reduction of the mean total aerobic counts was observed, with the lower temperature scald proving more effective. However, at chilling no difference was seen 1n contamination levels and there was no evidence that condensation scald1ng mcreased bactenal adhesion to scalded meat surfaces. The differing results of these two nommally s1m1lar vertical scalding systems mdicates that there are other factors involved which need to be investigated further Jn order to understand how to obtain the best reduction of m1crob1olog1cal contam1nat1on