Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses.

During pig slaughter, contaminants such as intestinal and stomach contents, bile, tubular rail fat, and reddish foam from the respiratory tract frequently appear on carcasses, potentially compromising meat safety. This study examined the impact of these contaminants on the bacterial loads of pig carcasses, using total bacterial counts and Enterobacteriaceae counts as hygiene indicators. Examination of the substances as such showed that intestinal and stomach contents were particularly conspicuous to undermine the carcase hygiene due to total bacterial counts of ∼6.

Type, areal extent and localization of carcass contaminations during industrial pig slaughter.

The aim of the study is to provide an up-to date overall evaluation of visual contamination occurring on the slaughter line in order to provide a basis for implementing contamination control measures and to the hygienic quality of the processes. For this purpose, 627 contaminated pig carcasses in an industrial slaughterhouse in north western Germany were examined in 2021 for its distribution of type, areal extent and localization of slaughter contamination. Prior to official meat inspection, two persons visually scanned dorsal and ventral surfaces of the eviscerated but not yet split pig carcasses from cranial to caudal and recorded types, areal extent and localization of the contamination.

Understanding adsorption behavior of antiviral labyrinthopeptin peptides in anion exchange chromatography.

Lantipeptides from bacterial sources are increasingly important as biopharmaceuticals because of their broad range of applications. However, the availability of most lantipeptides is low, and systematic approaches for downstream processing of this group of peptides is still lacking. Model-based development for chromatographic separations has proven to be a useful tool for developing reliable purification processes.

Antimicrobial activity of essential oil components against potential food spoilage microorganisms.

The antimicrobial activity of six essential oil components against the potential food spoilage bacteria Aeromonas (A.) hydrophila, Escherichia (E.) coli, Brochothrix (B.

Effects of feed particle size at dietary presence of added organic acids on caecal parameters and the prevalence of Salmonella in fattening pigs on farm and at slaughter.

In a field study with fattening pigs, effects of feed particle size at the dietary presence of organic acids on Salmonella prevalence were measured. On two farms (f1/f2), each holding ∼800 pigs, diets based on finely ground (control) or coarsely ground ingredients (experiment) were fed as crumbs. On f1 both control and experimental grower and finisher diets contained identical concentrations of formic and propionic acid (0.