Slaughter Process Research Articles

Quality assessment of spent laying hens and analysis of influencing factors

In China, a considerable number of spent laying hens are disposed annually, with the majority being processed into various food products. The sale of spent laying hens has become a significant revenue stream within the poultry industry. We selected spent laying hens at 100 weeks of age as the research subjects to explore the factors influencing their market price. Information was gathered through product and enterprise investigations. Thereafter, 90 Rhode Island Red laying hens, also at 100 weeks old, were acquired for slaughter. The carcass evaluation was conducted utilizing the methodology prescribed by the United States Department of Agriculture (USDA). Tibial specimens were procured for the purpose of quantifying their length, mass, diameter, maximum breaking strength, maximum breaking distance, as well as for determining the concentrations of calcium, phosphorus, and ash content. Through comprehensive market research and industry surveys, this study found that the primary factor affecting the selling price of spent laying hens is body weight, with 1.5 to 2 kg of chickens being preferred. The USDA quality assessment standards for post-slaughter evaluation, it was found that the incidence of dislocation was 11.1 %, which emerged as a primary factor affecting carcass quality, directly resulting in a decline in quality. The results of the correlation analysis showed that there was no significant relationship between the bone health status and dislocation in laying hens. Dislocations occur mainly due to direct external forces during the culling process caused by the injuries during the slaughter process. Surveys show that the main factor affecting the selling price of spent laying hens is body weight, and the optimal weight range is where farmers gain price advantages during the culling process. The principal factor impacting the carcass quality of spent laying hens is dislocation, which are mainly caused by excessive culling and have no obvious correlation with bone health.

Accumulation of microbial hazards and assessment of food hygiene associated with broiler chicken processing at open air food markets in Maputo, Mozambique

The burden of foodborne disease due to the consumption of animal-sourced foods is substantial in low- and middle-income countries (LMICs). Open air markets, while providing fresh and affordable foods, often have unhygienic practices that may contribute to contamination during the slaughter and processing of chicken meat. This study examines whether and how the common practice of rinse water (stored water used for rinsing broiler carcasses during processing) reuse leads to accumulation of pathogens, with potential cross contamination of chicken meat.To assess the accumulation of Campylobacter jejuni/coli, Salmonella spp., and the indicator of fecal contamination, Escherichia coli, in rinse water used during the slaughtering process at open air food markets in Maputo, Mozambique. We conducted a time-series study at three open air food markets. In a first experiment, we collected paired rinse water (N = 70), water used for chicken processing, and broiler chicken carcass (N = 60) samples from 10 vendors at 75-min intervals starting prior to any processing activity. In a second experiment, we collected 100, 50 mL rinse water samples, immediately before and after processing, from 10 vendors. Chicken processing activity and associated hygiene practices were captured through direct observation. Vendors processed 24 chickens per day, on average. In the first experiment, C. jejuni/coli and E. coli were detected in 30 % and 80 % of rinse water samples, respectively, prior to processing (baseline), and no Salmonella was detected. After the first carcass rinse, C. jejuni/coli and E. coli were detected in 100 % of samples, and Salmonella spp. was detected in 42 % of rinse water samples and 48 % of carcass samples. C. jejuni/coli showed an average 0.1 log10 copies (95 % CI 0.0, 0.2) increase in rinse water and carcass samples every 75 min. In the second experiment, no C. jejuni/coli or Salmonella spp. were detected in baseline rinse water samples, and E. coli were detected in 78 % of baseline rinse water samples. After processing the first carcass, C. jejuni/coli were detected in 100 % of remaining samples, Salmonella spp. were detected in 28 % of pre-final rinse and 36 % of post-final rinse samples, and E. coli were detected in 81 % of pre-final rinse and 100 % of post-final rinse samples. Our results reveal that consumers are at a high risk of purchasing chicken meat contaminated with human enteropathogens. Once contaminated, rinse water stays contaminated throughout the day. Low-cost and feasible interventions implemented at the carcass wash step are needed to reduce microbial hazards on chicken meat before purchase.

Urgensi Sertifikasi JULEHA terhadap Tempat Pemotongan Unggas Bebek Beton

The large Muslim population in Indonesia has led to an increasing demand for halal meat. To ensure that the meat is slaughtered in accordance with Islamic law, JULEHA certification is essential. The importance of JULEHA certification lies in its ability to provide consumers with a guarantee that the meat they consume has been processed according to halal standards. This certification in poultry slaughtering aims to ensure that the slaughtering process complies with Islamic law, supports business sustainability, and guarantees that the raw materials used for halal meat processing are met. With the presence of JULEHA certification, the quality of products can be improved, halal integrity maintained, and consumer trust in poultry slaughtering facilities can be enhanced. This research is expected to contribute to the understanding of the importance of JULEHA certification in the culinary industry and among poultry slaughtering entrepreneurs. The method employed in this study is field research, utilizing a qualitative approach aimed at deeply understanding the significance of JULEHA in TPU Bebek Beton. The data sources used in this research include both primary and secondary data. Data collection techniques involved interviews, observations, and documentation. The results of this study indicate that JULEHA at TPU Bebek Beton possesses competency certification and has fulfilled the 13 competencies outlined in the SKNI. JULEHA has participated in training and education programs organized by Universitas Airlangga Surabaya.

Analisis Pengelolaan RPH Kota Pamekasan Ditinjau dari Keputusan Kepala Badan BPJPH No. 77 Tahun 2023

This study discusses how the management of RPH in Pamekasan City is based on the decision of the Head of BPJPH Agency Number 77 of 2023. This is one of the reasons researchers are interested in researching more deeply into the management of RPH based on the Decree of the Head of BPJPH concerning Halal Slaughter Certification Standards. This research method uses qualitative with the research subject being the Pamekasan City RPH. The data used in this study are primary and secondary data through interviews, observations, and documentation. This research is located at the Pamekasan City RPH. The results of this study state that the Management of RPH has implemented the Decree of the Head of BPJPH Agency Number 77 of 2023 which explains the implementation of a halal product guarantee system in the slaughter of ruminant animals and poultry, starting from location provisions, slaughter tools, pre-slaughter, slaughter process, to distribution of slaughter results. However, there are several indicators that have not been implemented such as stunning, NKV, and locations that are still not feasible.

Escherichia coli Occurrence and Antimicrobial Resistance in a Swine Slaughtering Process.

The swine production chain can be a reservoir of antimicrobial-resistant Escherichia coli, which transfers resistance genes to other bacteria, serving as an important biomarker in the One Health approach. This study aimed to identify the frequency and antimicrobial resistance profile of E. coli in the swine production chain, assess the presence of extended-spectrum beta-lactamases (ESBL), and compare resistance profiles across different sample types. A total of 622 samples of swine carcasses from various points of the slaughter process (n = 400), swine feces (n = 100), commercial cuts (n = 45), environment (n = 67), and feces from employees (n = 10) of a pig slaughterhouse certified by the Federal Inspection Service, located in São Paulo state, Brazil, were collected. A total of 1260 E. coli isolates were obtained from the samples, with 73.6% of the samples testing positive. The agar disk diffusion test was performed with 10 different classes of antimicrobials. To confirm the production of ESBLs, the isolates were submitted to a double-disk synergism test using cefotaxime, ceftazidime, and amoxicillin with clavulanic acid. Of the total isolates, 80.71% were multidrug resistant. All ESBL-producing isolates were multidrug resistant and resistant to amoxicillin, tetracycline, and chloramphenicol. Isolates from human feces samples had less chance of being multidrug resistant than samples from other sources. The diversity of resistance profiles was verified in the samples, not clustering according to the sources, except for human feces isolates that clustered, evidencing lower antimicrobial resistance variability of these samples. Antimicrobial resistance is significantly present in the pork production chain, necessitating a comprehensive multidisciplinary approach to effectively mitigate risks within the One Health framework.

Detection and characterization of Campylobacter in air samples from poultry houses using shot-gun metagenomics – a pilot study

BackgroundFoodborne pathogens such as Campylobacter jejuni are responsible for a large proportion of the gastrointestinal infections worldwide associated with poultry meat. Campylobacter spp. can be found in the chicken fecal microbiome and can contaminate poultry meat during the slaughter process. Commonly used sampling methods to detect Campylobacter spp. at poultry farms use fecal droppings or boot swabs in combination with conventional culture techniques or PCR. In this pilot study, we have used air filtering and filters spiked with mock communities in combination with shotgun metagenomics to detect Campylobacter and test the applicability of this approach for the detection and characterization of foodborne pathogens. To the best of our knowledge is this the first study that combines air filtering with shotgun metagenomic sequencing for detection and characterization of Campylobacter.ResultsAnalysis of air filters spiked with different levels of Campylobacter, into a background of mock or poultry house communities, indicated that we could detect as little as 200 colony forming units (CFU) Campylobacter per sample using our protocols. The results indicate that even with limited sequencing effort we could detect Campylobacter in the samples analysed in this study. We observed significant amounts of Campylobacter in real-life samples from poultry houses using both real-time PCR as well as shotgun metagenomics, suggesting that the flocks in both houses were infected with Campylobacter spp. Interestingly, in both houses we find diverse microbial communities present in the indoor air which reflect the fecal microbiome of poultry. Some of the identified genera such as Staphylococcus, Escherichia and Pseudomonas are known to contain opportunistic pathogenic species.ConclusionsThese results show that air sampling of poultry houses in combination with shotgun metagenomics can detect and identify Campylobacter spp. present at low levels. This is important since early detection of Campylobacter enables measures to be put in place to ensure the safety of broiler products, animal health and public health. This approach has the potential to detect any pathogen present in poultry house air.

Treatment of Slaughter Sub products: High Health Risk Classification

Brazil is one of the largest producers and exporters of food in the world, but faces significant challenges in agricultural production, especially in relation to dependence on imported fertilizers. By-products of animal slaughter, condemned by the Health Inspection System (SIF) during the slaughter process, are classified as Animal By-products (ABPs) with a high health risk (Cat1). Cat1 ABPs cannot be used for human food or animal feed, even after being treated by rendering. This biomass is rich in nutrients but presents an imminent risk of pathogenicity. Heat treatments at high temperatures (>2500 C), in the absence of oxygen, are more efficient at controlling pathogens. This study aims to discuss the opportunity to recover nutrients from ABPs Cat1 from the Brazilian meat production chain as potential biomass for the production of biofertilizers. Pyrolysis shows signs of denaturing pathogens, as it converts the biomass in a controlled environment above 5000 C. The results indicate that every year Brazil misses out on the opportunity to recover tons of phosphorus pentoxide (P2O5) from the biomass of Cat1 ABPs in landfills. This is in addition to the health risk and environmental impact associated with the main source gas of organic biomass decomposition, methane (CH4), which is 80 times more polluting than carbon dioxide (CO2). Waste management is the main challenge to achieving nutrient recovery in the Brazilian meat chain.

Development of a mobile application for rapid detection of meat freshness using deep learning

The freshness or spoilage of meat is critical in terms of meat color and quality criteria. Detecting the condition of the meat is important not only for consumers but also for the processing of the meat itself. Meat quality is influenced by various pre-slaughter factors including housing conditions, diet, age, genetic background, environmental temperature, and stress factors. Additionally, spoilage can occur due to the slaughtering process, though post-slaughter spoilage is more frequent and has a stronger correlation with postslaughter factors. The primary indicator of meat quality is the pH value, which can be high or low. Variations in pH values can lead to adverse effects in the final product such as color defects, microbial issues, short shelf life, reduced quality, and consumer complaints. Many of these characteristics are visible components of quality. This study aimed to develop a mobile application using deep learning-based image processing techniques for the rapid detection of freshness. The attributes of the source and the targeted predictions were found satisfactory, indicating that further advancements could be made in developing future versions of the application.

Application Of FMEA Method In Halal Risk Determination On Halal Poultry Slaughtering Operations

The importance of halal slaughtered chicken has become crucial in the era of globalization and complex supply chains. The rising awareness among Muslim communities regarding the integrity of slaughtered chicken products has led to a focus on adhering to halal compliance standards and Islamic law. This study aims to qualitatively analyze the halal risk points in chicken slaughtering operations, by using the Failure Mode and Effect Analysis (FMEA) method, in order to identify potential halal risks and ensure the integrity of halal chicken products. This qualitative study uses a analysis approach by examining secondary sources including journals, articles, guidelines and standards related to halal slaughtering process. In this study, seven Halal Risk Points (HRP) have been identified in the entire halal slaughtering process of broilers. Based on the results of the risk assessment through the FMEA method, each determined HRP will be assessed based on the severity, occurrence and detection rating scale. The final result of this study found that only six HRPs have a Risk Priority Number (RPN) value that exceeds 100. Therefore, corrective action recommendations are proposed to prevent any halal non-compliance from occurring on the process involved. Overall, the FMEA framework in this study is a new approach in guaranteeing the integrity of chicken slaughter products and is able to have a positive impact on the halal chicken slaughter industry players and also the implementers of the halal management system.

Risk investigation and diversity of microbial contamination during slaughter processing of yellow-feathered broiler

The cleanliness of slaughter process is very pivotal to ensure the safety of broiler products, and slaughter process is prone to cause microbial contamination since it involves a highly collaborative system including different operations. The procedures in slaughter processing are primary sources of bacterial contamination, and it is crucial for poultry industry to maximize product safety and quality by understanding the connection between bacterial diversity on chicken carcasses. The commercial yellow-feathered broiler plant was investigated to analysis the risk of microbial contamination. In this study, 16S rRNA sequencing was used to evaluate microbial diversity and microbial contamination was investigated by collecting 910 samples from different processing steps. Generally, total count of bacteria colonies ranged from 3.14 log CFU/cm2 to 5.68 log CFU/cm2, and the microbial load at yellow-feathered broiler carcass samples was significantly higher than that at environmental samples; moreover, the cutting areas were the high-risk areas of cross-contamination. In addition, the relative abundance of Actinobacteria (9.61%) at water samples was significantly higher than that at contact surfaces samples. This paper provides a valuable theoretical insight into the diversity and changes in the bacterial community during slaughter beneficial for enterprise managers further enhancing yellow-feathered chicken quality.

Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfection

To prevent foodborne illness, adequate cleaning and disinfection (C&D) is essential to remove pathogenic bacteria from the slaughter environment. The aim of this study was to determine the presence of Campylobacter spp., Listeria monocytogenes, and extended-spectrum beta-lactamase-producing Escherichia coli (ESBL E. coli) before and after C&D in slaughterhouses.Samples from food- and non-food contact surfaces taken before and after C&D in one red meat and one poultry slaughterhouse were analyzed for the target bacteria. Whole-genome sequencing and antimicrobial susceptibility testing were performed.In total, 484 samples were analyzed. Campylobacter spp. were isolated from 13.0% to 15.5% of samples before C&D in the red meat and poultry slaughterhouse, respectively. Listeria monocytogenes was isolated before C&D in 12.5% and 5.2% of samples in the red meat and poultry slaughterhouse, respectively. It was noted that C. jejuni was detected on multiple surfaces and that L. monocytogenes showed potential persistence in one slaughterhouse. After C&D, L. monocytogenes was found in one sample. ESBL E. coli was not detected either before or after C&D.These findings show the possibility to remove pathogenic bacteria from slaughter and meat processing facilities, but also indicate that deficiencies in slaughter hygiene pose a risk of cross-contamination of meat.

Assessment of the operational facilities and hygienic practices of abattoirs and butcher shops in Ethiopia

Most meat-borne outbreaks are attributed to contamination due to poor handling practices and incomplete operational facilities in the meat supply chain. A cross-sectional study, using a structured questionnaire interview and observational checklist, was conducted to assess the hygienic practices of workers from abattoirs and butcher shops and the operational facilities in the area. A total of 286 randomly selected workers from 236 butcher shops and 3 abattoirs participated in this study. The results showed that at the abattoirs, isolation pens for sick animals, stunning boxes, separate rooms for carcass and offal, cooling equipment, and laboratories were missing facilities. Inhumane stunning, inadequate hand washing, insufficient trained workers, irregular medical checkups, and unspecified roles in the slaughtering process were practices that led to the unhygienic handling of meat. At butcher shops, hand washing after meat handling (97.9%), storing leftover meat in refrigerators (80.9%), concrete/tile floors (94.5%), and white-painted walls were good practices observed. Displaying meat at room temperature, wrapping meat with plastic bags, and newspapers, and untrained workers (82.6%) were practices that could compromise the quality of meat. Training was the only factor significantly associated with the hygienic practice of workers both at abattoirs (p = 0.023) and butcher shops (p = 0.012). Our study identified substandard facilities and unhygienic practices both at abattoirs and butcher shops that lead to microbial contamination of meat, which could be enhanced through improving operational facilities, training, and implementation of quality control systems.

Bacterial microbiome diversity along poultry slaughtering lines: insights from chicken carcasses and environmental sources

Abstract Introduction This study aimed to determine the bacterial diversity of chicken carcasses and their surrounding environment at various stages along a poultry slaughter line. Material and Methods Amplicon sequencing of the 16S rRNA gene was employed to assess the shifts in bacterial community diversity at both phylum and genus levels. Samples were collected from September to November 2021, targeting carcass surfaces at various operational stages (post-defeathering, post-evisceration, post-water chilling, and post-cooling), as well as from the internal environments and air of these units. The study took place in a vertically integrated poultry slaughterhouse in Konya, Turkey. Results Microbial diversity increased after the chilling and storage stages as a result of redistribution of the microorganisms after the physical effect of the slaughtering stages. The final product sample taken after storage had the highest bacterial abundance. The abundance at this stage was found to be strongly correlated with that at other slaughtering stages, as well as with the abundance in chilling water and on the personnel’s hands. The common genera in chicken carcasses during slaughter stages were Macrococcus, Acinetobacter, Enterococcus, Escherichia-Shigella, Psychrobacter, Streptococcus, Lactococcus and Ligilactobacillus. Microbiome data in environmental samples indicated that the genera in highest relative abundance were Bacillus, Anoxybacillus, Acinetobacter and Psychrobacter. In air samples, the storage room had the highest diversity and in this place Bacillus spp. and Staphylococcus spp. were in the majority. Conclusion This study may provide some useful information to pinpoint the critical contamination sources in the poultry slaughtering process.

A comparative study between the legislations of the poultry slaughtering process in the United State of America, European Union, and Saudi Arabia

A comparative study between the legislations of the poultry slaughtering process in the United State of America, European Union, and Saudi Arabia

TRAINING HALAL SLAUGHTERERS IN SAMARINDA ON KNIFE SHARPENING WITH WHETSTONE AND SHARPENING STEEL

Slaughtering animals is a crucial stage in the food production chain, especially for Halal meat products that adhere to animal welfare standards. Proper knife sharpening techniques are essential in minimizing pain and stress for animals during the slaughtering process. This study reports on a training program in knife sharpening techniques using a combination of whetstones and sharpening steel conducted in Samarinda. The training involved Halal slaughterers from various mosques and markets in the Sambutan District of Samarinda. The method aimed to enhance the participants' skills in optimal knife sharpening, forming a blade edge that meets the animal welfare-based meat-cutting industry standards. The training results indicated that 75% of participants successfully applied the sharpening techniques that were taught, producing convex-shaped blade edges that were more efficient in the slaughtering process. This success positively impacted the implementation of animal welfare standards and the quality of the resulting meat. In conclusion, the training effectively improved Halal slaughterers' skills and significantly impacted the implementation of animal welfare standards in Samarinda. Support from the Samarinda City Food Security and Agriculture Office, the Animal Husbandry Department of Mulawarman University, and the Halal Slaughtering Da'wah Organization of Samarinda City played a crucial role in the success of this training.

Comparative analysis of Salmonella contamination in pork slaughtering facilities: Implications for food safety

Salmonella is a major cause of global gastroenteritis, with pig-based products being significant sources. The Hazard Analysis Critical Control Points (HACCP) standard ensures food safety by identifying Salmonella contamination dynamics and improving control strategies. A study in Thailand found that pork in HACCP-certified slaughterhouses had significantly reduced Salmonella contamination and antimicrobial resistance (AMR) compared to in non-HACCP facilities. However, both types of slaughterhouses still experience Salmonella contamination during the slaughtering process, with limited information available on contamination sources and critical steps. The current study compared Salmonella distribution and AMR profiles in two Thai pig slaughterhouses, one of which implemented HACCP. A total of 570 samples, including feces, carcass swabs, and environmental samples, were cultured for Salmonella and investigated for AMR. The overall prevalence was 24.7%, being significantly lower at the HACCP-compliant slaughterhouse 1 (S1, 13.7%) compared to the non-compliant slaughterhouse 2 (S2, 41.2%) (P = 0.03). Slaughterhouse-specific Salmonella prevalence varied across slaughtering steps, with S2 showing high contamination rates in carcasses post-final washing, persisting until post-cutting. Additionally, specific strains were found in various locations, including feces, carcasses, workers' hands, cutting boards, and knives before and during operations. Conversely, carcasses post-final washing in S1 had the lowest contamination. Real-Time PCR identified higher Salmonella contamination and a greater copy number in S2-cutting carcasses compared to in S1. Overall, 42.6% of isolates were multidrug-resistant, showing strong resistance to ampicillin and tetracycline, while 8.51% produced extended-spectrum beta-lactamase (ESBL). It is evident that continuous monitoring and control measures are crucial to mitigate contamination and antibiotic resistance in foodborne pathogens such as Salmonella. The current study confirms that adherence to HACCP in slaughterhouses significantly reduces Salmonella in pork products. However, contamination levels rose notably post-cutting in both HACCP and non-HACCP facilities, with equipment, other carcasses, and workers' hands acting as sources of contamination. Rigorous monitoring during cutting processes is essential to identify and mitigate contamination sources, thereby improving food safety in meat processing facilities.

Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter

AbstractFoodborne pathogens pose a persistent threat in broiler chicken production, particularly during the slaughter process, where contamination with zoonotic pathogens remains a concern. This study focuses on the potential of organic acids, such as formic and lactic acid, and the oxidizing agent peracetic acid, to decontaminate scalding water and enhance the hygiene of chicken carcasses. We conducted suspension tests introducing various organic loads to mirror the conditions of practical scalding water. Additionally, the surface tests were performed on chicken skin. Both methods were further tested in an experimental slaughtering facility. In suspension tests, the organic acids achieved impressive decontamination, with a 5‐log10 reduction of the test organisms Enterococcus hirae, Salmonella Typhimurium and Campylobacter jejuni at minimal concentrations (between 0.04% and 2% for formic acid; between 0.1% and 4.5% for lactic acid). Peracetic acid also effectively sanitized model water and chicken skin, even when used in low concentrations (between 0.001% and 0.1%), both in the laboratory‐based testing and in the experimental slaughtering facility. These results suggest that the tested disinfectants can effectively sanitize process water, even under conditions mimicking practical scalding water with organic matter. Peracetic acid, in particular, proved highly effective in improving chicken skin hygiene even at low concentrations.

Color in images: a machine vision approach to the measurement of CIEL*a*b* coordinates in bovine loins

Electronic machine vision systems bring together a set of technologies and techniques used to capture, process and analyze images to perform a specific task, such as object or measurement pattern recognition. These systems rely on image processing and machine learning algorithms to interpret visual information. Therefore, the objective of this research was the construction of an electronic machine vision system (SVA) for color analysis in bovine (longisimus dorsi) loins based on the CIEL*a*b* color space. The VAS implementation was carried out using the programming language Python3.9 programming language and the color parameters obtained were compared with those obtained on a Minolta CR-400 colorimeter (CM). Both systems were synchronized to provide the user with information about the color coordinates in the samples of loins stored for 6 days at 4°C. The results obtained showed no significant differences. The results obtained showed no significant differences in the values of the L* parameter, while b* and a* showed significant differences during the storage time of the loins. These results are attributed to the oxidation process of the myoglobin and to factors such as breed, feeding and slaughtering process of the cattle, which affect the color of the samples. The results obtained indicate that VAS could be used for the determination of color during the storage of beef loins in real time, offering a non-invasive and low-cost solution to the actors in the meat chain.Keywords: image analysis, beef, colorimeter, artificial vision system.

Analisis Modal Sosial Terhadap Penerapan Sistem Jaminan Produk Halal (SJPH) pada Pelaku Usaha di Pantai Lon Malang

This study aims to analyze the role of social capital in the implementation of the Halal Product Assurance System (SJPH) among businesses in Lon Malang Beach. Social capital represents the characteristics of social organizations, such as networks, norms, and social trust, which facilitate coordination and mutually beneficial cooperation. SJPH is a quality management system that ensures the produced goods meet halal standards. This research employs a qualitative method. Data were collected through observation, interviews, and documentation. The results of the study indicate that businesses in Lon Malang Beach are in the process of implementing halal product assurance after attending socialization sessions organized by the Village-Owned Enterprises (BUMDes). They have started using materials uncontaminated by non-halal substances. If using animals as raw materials, the slaughtering process must adhere to Islamic Sharia law. Additionally, 19 individuals have obtained a Business Identification Number (NIB) as a requirement for applying for halal certification. The implementation of SJPH is influenced by strong social capital between business operators and BUMDes, which provides assistance and guidance in the halal certification process. This robust social capital is reflected in the norms, trust, networks, and reciprocal relationships that are mutually beneficial between the businesses and BUMDes. Although they do not yet possess halal certificates, the Madurese community has a high awareness of halal practices, as these have been taught from a young age by figures such as Bhuppa,' Bhâbhu', Ghuru, and Rato (Father, Mother, Government Leader). However, the ability to obtain halal certification is still low due to the limited knowledge about the certification registration process.

Slaughtering processes impact microbial communities and antimicrobial resistance genes of pig carcasses

Several steps in the abattoir can influence the presence of microbes and associated resistance genes (ARGs) on the animal carcasses used for further meat processing. We investigated how these processes influence the resistome-microbiome of groups of pigs with different on-farm antimicrobial exposure status, from the moment they entered the abattoir until the end of carcass processing. Using a targeted enrichment metagenomic approach, we identified 672 unique ARGs conferring resistance to 43 distinct AMR classes from pooled skin (N = 42) and carcass swabs (N = 63) collected sequentially before, during, and after the slaughter process and food safety interventions. We observed significant variations in the resistome and microbial profiles of pigs before and after slaughter, as well as a significant decline in ARG counts, diversity, and microbial DNA load during slaughter and carcass processing, irrespective of prior antimicrobial treatments on the farm. These results suggest that existing interventions in the abattoir are effective in reducing not only the pathogen load but also the overall bacterial burden, including ARGs on pork carcasses. Concomitant with reductions in microbial and ARG counts, we observed an increase in the relative abundance of non-drug-specific ARGs, such as those conferring resistance to metals and biocides, and in particular mercury. Using a strict colocalization procedure, we found that most mercury ARGs were associated with genomes from the Pseudomonadaceae and Enterobacteriaceae families. Collectively, these findings demonstrate that slaughter and processing practices within the abattoir can shape the microbial and ARG profiles of pork carcasses during the transition from living muscle to meat.