Microbial Contamination of Carcasses, Meat, and Equipment from an Iberian Pork Cutting Plant

Abstract

An assessment and follow-up of the microbial contamination of an Iberian pork cutting room is presented. Samples were taken from carcasses (n = 76), meat pieces (three types, n = 71), meat for dry-cured sausages (3 types, n = 66), and surfaces of equipment (n = 158). Aerobic plate counts (APC) at 37°C on meat pieces (primal cuts) were lower than on carcasses (3.62 log CFU/10 cm2 against 4.63 log CFU/10 cm2), probably owing to the removal of the skin. However, more than 80% of the meat pieces showed presence of Escherichia coli. For the three types of meat intended for dry-cured sausages, higher counts (P < 0.001) were found for meat type 3—an important cut obtained from the vertebral column—at 2.62 log CFU/g for E. coli; the particular surface used in the handling of meat type 3 also showed high counts (P <0.001) for E. coli. Consequently, attention should be paid to the hazard analysis critical control point plan at this stage. Salmonella was isolated from 3.94% of the carcass surfaces (perianal zone), 4.46% of meat pieces, and 13.58% of meat for dry-cured sausages. Moreover, the percentages for isolation of Salmonella from carcasses of Iberian pigs (extensive rearing) in our study were lower than those generally reported in the literature for “white pigs” (intensive rearing). Coagulase-positive Staphylococcus aureus was isolated in 31.82% of meat samples for dry-cured sausages, in 16.90% of meat pieces, and in 15.50% of the equipment after 4 h of work. Of the coagulase-positive strains isolated, 47.61% were producers of enterotoxin.