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Risk-based determination of critical control points for pork slaughter

Bolton, Declan
; 
Pearce, Rachel
; 
Sheridan, James J.
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Keywords
Pork, Slaughter, HACCP, Pig carcasses, Contamination
Date
2002-05
Collections
Food Safety
Food Programme End of Project Reports
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Report 56.pdf
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URI
http://hdl.handle.net/11019/142
Citation
Risk-based determination of critical control points for pork slaughter. The National Food Centre Research Report No. 56. Declan J. Bolton et al. Dublin; Teagasc, 2002. ISBN 1841702897
Abstract
To identify the critical control points (CCPs) during commercial pork slaughter, 60 pigs in a small abattoir (80 pigs per day) and a similar number in a larger plant (2000 pigs per day) and/or their resultant carcasses were swabbed at the ham, belly and neck. The total bacterial contamination was determined after each stage from the live pigs on the farm to chilling of the carcasses in the abattoir.
Funder
Department of Agriculture, Food and the Marine, Ireland
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