Quali-pork: Adaptation of slaughtering methods for improved microbiological quality and safety of pork carcasses

01 October 2015 → 30 September 2017
Regional and community funding: IWT/VLAIO
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
pig carcases
Project description

Carcasses of food animals must meet increasingly stringent microbiological criteria. Where such criteria should be adapted to the slaughter, but (pigs) slachtjuizen not always have sufficient information to apply targeted and effective measures. Fecal contamination of carcasses during removal of gastrointestinal package remains a widely known problem. Moreover, during the normal slaughter process, the heartbeat (heart, liver, lungs and tongue verwijdered, the oral cavity is inevitable gepopend and tonsils are exposed. The mouth and tonsils are large numbers infected with bacteria that through this way spread the carcass. This project will be several alternative methods of slaughter, including not opening the head while removing the heartbeat, evaluate their impact on carcass contamination. it will contribute to increasing the knowledge of varkensslachtuizen to during slaughter contamination to minimize. The overall objective is to assist varkensslachtuizen and pork producers to deliver a better end product of microbial quality.