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Reduction of bacteria on pork carcasses associated with chilling method
V P Chang1, E W Mills, C N Cutter
1Department of Food Science, 111 Borland Laboratory, Agricultural and Sciences Building, Pennsylvania State University, University Park, Pennsylvania 16802, USA.
Journal of Food Protection
|June 13, 2003
Summary
Blast and conventional chilling effectively reduce bacteria on pork, with no significant differences between methods. Campylobacter coli was eliminated by blast chilling at low levels, and both methods reduced pathogens at high levels.
Area of Science:
- Food Science
- Microbiology
- Meat Science
Background:
- Chilling pork carcasses post-slaughter is crucial for reducing bacterial load.
- Limited data exists on bacterial survival and injury from chilling processes in meat products.
Purpose of the Study:
- To evaluate the efficacy of blast chilling versus conventional chilling on bacterial reduction on pork surfaces.
- To investigate the impact of chilling on freeze- or chill-injured bacterial cells, including pathogens.
Main Methods:
- Pork surfaces (skin-on and skin-off) were inoculated with fecal slurries containing pathogens (Listeria monocytogenes, Salmonella Typhimurium, Campylobacter coli).
- Samples were subjected to industry-specific blast or conventional chilling conditions.
- A thin agar layer method was used for recovering injured bacterial cells.
Main Results:
- No significant differences were observed between blast and conventional chilling for reducing mesophilic aerobic bacteria, coliforms, or Escherichia coli.
- Both chilling methods showed similar efficacy in reducing low levels of Listeria monocytogenes and Salmonella Typhimurium.
- Blast chilling significantly reduced Campylobacter coli to undetectable levels at low inoculations; both methods were more effective against high pathogen levels.
Conclusions:
- Blast and conventional chilling are comparable in reducing common bacteria and some pathogens on pork.
- Chilling techniques offer potential interventions to enhance microbial safety in pork processing.
- Further optimization of chilling processes can improve the microbiological safety of pork products.
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