Effect of pre-scalding brushing on contamination level of pork carcasses during the slaughtering process

The number of aerobic bacteria on the skin of pork carcasses was measured at seven different points on the slaughtering line in order to study the hygienic effect of pre-scalding brushing on the contamination level of carcasses. Eighty carcasses were investigated, of which 40 were brushed before scalding and 40 served as controls. Samples were excised from three sites: back, abdomen and ham. The total number of samples was 1368. The cleaning monitoring of the pre-scalding brushing machine and the blackscraping machine was done at the same time. After singeing and blackscraping there were significant differences (P<0·05) between brushed and non-brushed ham sites. After singeing, brushed ham sites had a contamination level of 2·11 (log(10) cm(-2)) and non-brushed ham sites a level of 1·57. After blackscraping the contamination of brushed ham sites was 3·45 (log(10) cm(-2)) and that of non-brushed ham sites 3·26. At the end of the slaughtering line brushed carcasses were more contaminated than those not brushed, although this difference was not significant.