TY - JOUR

T1 - Evaluation of the food safety risk associated with de-boning of Danish sows

T2 - Investigations on sows with chronic purulent lesions indicative of prior septicaemia

AU - Pedersen, Tanja Østergaard

AU - Bækbo, Anne Kristine

AU - Petersen, Jesper Valentin

AU - Larsen, Marianne Halberg

AU - Alban, Lis Marianne

PY - 2017

Y1 - 2017

N2 - The aim of this study was to evaluate the effect of replacing de-boning ofsows with chronic purulent lesions indicative of prior septicaemia with localcondemnation of effected parts. Meat inspection recordings from all animalsslaughtered at Skærbæk Sow Abattoir in Denmark, outcome of de-boning(approved/rejected), and additional information from abattoir employeeswere obtained and analysed. Abscesses and muscle samples from 105 sowssent for de-boning and 60 muscle samples from fully approved sows werecollected at the abattoir. The isolated bacteria were identified using MALDITOF.Results from a logistic regression analysis showed that sows fromconventional farms had a higher risk of de-boning than sows from alternativeproduction (organic and free-range). However, sows from alternativeproduction had a higher risk of total condemnation. The condition “Pale SoftExudative” (PSE) was the main reason for condemnation after de-boning.Staphylococcus aureus was assessed to be the only potential food safetyhazard. There was no association between presence of bacteria in musclesamples and abscesses from the same animals, neither for bacteria ingeneral (P= 1) nor for Staphylococcus aureus, specifically (P= 1). Furthermore,no association regarding presence of bacteria was found in the meatfrom de-boned sows and fully approved sows (P= 0.67). It was concludedthat the de-boning procedure is not contributing to food safety. The authorssuggest replacing de-boning with a more thorough inspection of the predilection sites of septicaemia and local cleansing of lesions. If de-boning is no longer required, it is expected that most abscesses will be found in the rework area, during cutting or routine de-boning because the meat is cut torelatively small sizes mainly without bone before it reaches the consumer.

AB - The aim of this study was to evaluate the effect of replacing de-boning ofsows with chronic purulent lesions indicative of prior septicaemia with localcondemnation of effected parts. Meat inspection recordings from all animalsslaughtered at Skærbæk Sow Abattoir in Denmark, outcome of de-boning(approved/rejected), and additional information from abattoir employeeswere obtained and analysed. Abscesses and muscle samples from 105 sowssent for de-boning and 60 muscle samples from fully approved sows werecollected at the abattoir. The isolated bacteria were identified using MALDITOF.Results from a logistic regression analysis showed that sows fromconventional farms had a higher risk of de-boning than sows from alternativeproduction (organic and free-range). However, sows from alternativeproduction had a higher risk of total condemnation. The condition “Pale SoftExudative” (PSE) was the main reason for condemnation after de-boning.Staphylococcus aureus was assessed to be the only potential food safetyhazard. There was no association between presence of bacteria in musclesamples and abscesses from the same animals, neither for bacteria ingeneral (P= 1) nor for Staphylococcus aureus, specifically (P= 1). Furthermore,no association regarding presence of bacteria was found in the meatfrom de-boned sows and fully approved sows (P= 0.67). It was concludedthat the de-boning procedure is not contributing to food safety. The authorssuggest replacing de-boning with a more thorough inspection of the predilection sites of septicaemia and local cleansing of lesions. If de-boning is no longer required, it is expected that most abscesses will be found in the rework area, during cutting or routine de-boning because the meat is cut torelatively small sizes mainly without bone before it reaches the consumer.

M3 - Journal article

VL - 2017

SP - 66

EP - 70

JO - Fleischwirtschaft International

JF - Fleischwirtschaft International

SN - 0179-2415

IS - 2

ER -