Distribution of Listeria spp. on Carcasses of Regularly Slaughtered Swine for Italian Dry Cured Ham

Daniele Conficoni; Manuel Santagiuliana; Massimo Marchesan; Francesco Franceschini; Paolo Catellani; Marcello Ferioli; Valerio Giaccone

doi:10.4315/0362-028X.JFP-18-599

Distribution of Listeria spp. on Carcasses of Regularly Slaughtered Swine for Italian Dry Cured Ham

J Food Prot. 2019 Jul;82(7):1104-1109. doi: 10.4315/0362-028X.JFP-18-599.

Authors

Daniele Conficoni¹, Manuel Santagiuliana², Massimo Marchesan³, Francesco Franceschini⁴, Paolo Catellani¹, Marcello Ferioli⁵, Valerio Giaccone¹

Affiliations

¹ 1 Department of Animal Medicine, Productions and Health, Viale Dell'Università 16, 35020 Legnaro PD, Italy (ORCID: https://orcid.org/0000-0003-1975-6716 [D.C.]).
² 2 Istituto Zooprofilattico Sperimentale delle Venezie, 35020 Legnaro PD, Italy.
³ 3 Consultant of Animal Welfare and Food Inspection, 35100 Padova PD, Italy.
⁴ 4 Unità Locale Socio Sanitaria 2 Marca Trevigiana, 31100 Treviso, Italy.
⁵ 5 Epta Nord-Food Analysis and Consulting Srl, via Padova 58, 35026 Conselve PD, Italy.

PMID: 31199693
DOI: 10.4315/0362-028X.JFP-18-599

Abstract

Swine carcasses are often contaminated with Listeria spp. Heads are more contaminated than shoulders and thighs. Lairage time higher than 10 h is a risk factor for Listeria spp. contamination. Closed-cycle farms presented greater carcass contamination.

Keywords: spp; Bacterial contamination; Meat hygiene; Swine carcass.

MeSH terms

Abattoirs
Animals
Farms
Food Microbiology*
Italy
Listeria* / physiology
Pork Meat* / microbiology
Swine* / microbiology