Use of a slaughter hygiene indicator (Escherichia coli) to quantify the risk of human salmonellosis related to pork in Denmark – an approach for risk based meat control?

摘要

Food chain information does not per se allow an effective distinction of herds according to shedding of Salmonella. Thus, no effective sorting of pigs at slaughter according to Salmonella risk is possible and hygiene improvement is the only effective mitigating tool so far at the slaughter. From a large study of 1906 slaughter pigs we quantified Salmonella and established quantitative hygiene data (E. coli) on pig carcasses (paired data) at slaughter.