GENERIC MODEL OF SMALL PIG SLAUGHTERHOUSE

摘要

Most pig slaughterhouses in Thailand are small non - standard and non-hygienic slaughterhouses. The objective of this research, therefore, was to design a generic model of small international standard pig slaughterhouse for producers to use or apply for their slaughterhouse development. One of the small standard pig slaughterhouses with production capacity of 120 carcasses per day was selected as a case study and used to develop a layout for small standard pig slaughterhouse model. Production cost was calculated. Hygienic practices during slaughtering and carcass fabrication were evaluated. Data obtained from hygienic evaluation was used as a source of information for controlling the slaughtering and fabrication processes as well as for developing the GMP and HACCP systems. From this research, as a result, a layout of small pig slaughterhouse model in compliance with the Livestock Department Regulations and CODEX standard were developed. For a slaughterhouse with production capacity of 120 carcasses per day or 6 hours of working per day with 26 days of working per month, the pork carcass production costs, excluding land use investment and depreciation, consisted of 2 major parts. Firstly, the capital investment, for a total of 8,460,600.00 baths, included structural investment such as slaughtering building, resting pens, electricity, water, and etc.; slaughtering equipment such as carcass hanging and the overhauling system, chilling system, scalding and dehairing machines, electrical stunning, knife sanitation units, etc.; waste water treatment system such as sewage trapping tank, treating tank, connection systems, and etc. Secondly, the production costs during 1 year of operation, for a total of 5,804,959.44 baths, consisted of hired labor costs, water, electricity, gas, cleaning utilities, chemicals for rat killer, permits and licenses costs, repairs, structural work, waste treatment, machinery costs, depreciation in facilities for 10 years, and depreciation in machinery maintenance for 5 years. The results of GMP evaluation, including total aerobic plate count, coliforms and E. coli counts, for the slaughterhouse model performed on equipment and machines, in scalding water, and on carcass skin, indicated that the major sources of contamination are scalding water, carcass separation knives, and the intestine breakage during fabrication. Therefore, to prevent microbial contamination, carcasses would be sprayed with clean water before starting the slaughtering process. Scalding water temperature would be controlled to be at least 60 degree Celsius. Scalding water should be changed after scalding every 10 carcasses. Each worker would use 2 knives. One knife should be left for sanitation, by immersion in hot water at temperature of at least 85 degree Celsius for at least 5 min, before using it again for slaughtering the new pig. The implementation of HACCP, after GMP practices, indicated 4 CCPs which included the ante - mortem inspection, scalding process, carcass opening for removal of intestines, and carcass inspection.