THE EFFICIACY OF VARIOUS SALMONELLA INTERVENTION METHODS APPLIED TO PORK CARCASSES DURING SLAUGHTER

Twenty-one market-age swine slaughtered in the University of Kentuckyabattoir were inoculated with fecal slurry containing two strains of nalidixic acidresistant Salmonella typhimurium on the ham, belly, and jowl regions on eachside of the carcass. Trial 1 revealed that a 10 s hot water spray was just aseffective as the 20 s spray in removing S. typhimurium, as there was nodistinguishable difference in population. The shorter flame singe (10 s) was aseffective as the 20 s application and the two chlorine solutions (100, 200 ppm)had similar results. The 2% lactic acid spray reduced S. typhimurium populationssignificantly more than the 1% treatment. Trial 2 compared the four mostefficient levels of each intervention method. Efficacy of the intervention methodswas observed in the following order: Hot water (10 s) andgt; Chlorine (50 ppm) =Lactic acid (2%) andgt; Flame (10 s). The effect of carcass area was significantfollowing the post treatment hot water rinse. The jowl area was least accessibleby the high pressure water spray. However after the treatment applications, hotwater rinse, and 24 h chill (2??C) there was no significant difference betweentreated and untreated carcasses or between carcass areas