Microbiological Analysis of Raw Pork Carcasses in Ontario Abattoirs

Introduction

During a review of the food safety system in Ontario, the Ministry of Agriculture, Food and Rural Affairs (OMAFRA) recognised the need to update its standards to keep pace with changes in science, technology, national and international standards, consumer lifestyle and industry practices. It was determined that a first step was to conduct baseline studies in meat products processed at the provincially-licensed abattoirs to determine the prevalence of microbiological and chemical hazards associated with raw meats.

Objective

The objectives of the microbial baseline study for raw pork carcasses were to:

1. determine the prevalence of specific pathogens and levels of indicator organisms and/or pathogens in the targeted populations of market hogs and BBQ hogs;
   
2. provide data to allow the meat inspection program to target and prioritize its resources to those areas, processes or products which warrant the most urgent intervention activities. In particular, the Food Inspection Branch (FIB) wished to examine the impact of processing volume, season and geographic area.
   
3. provide data to serve as a baseline against which to measure the impact of intervention programs such as HACCP or regulations.

Expected Benefits

Since a majority of plants that slaughter hogs in Ontario may be considered small volume plants, the Food Inspection Branch was interested in examining the influence of slaughter volume on microbial values. In addition, the FIB wished to examine the difference in microbial profile of market hogs and low weight hog carcasses (BBQ hogs that weigh less than 45 kg).,. Results from this baseline were intended to establish a clear picture of the range and distribution of a variety of pathogenic bacteria to determine which organisms present the greatest risk. In addition, indicator organisms were included in the studies to provide an assessment of the extent of faecal contamination and/or poor hygienic practices.

Summary of Research Results

• Low volume plants were significantly lower in prevalence of total coliforms, E. coli, L. monocytogenes and Salmonella spp. than higher volume plants.
  
• Mean levels of indicator organisms were also significantly lower in low volume plants than in high or medium volume plants.
  
• Season had varying impacts on prevalence of microorganisms.
  
• Regions were significantly different in prevalence levels of total coliforms, E. coli, L. monocytogenes and Salmonella spp.

For inquiries about this study contact:
Abdullahi Mahdi
Food Safety Science Unit
Food Inspection Branch
Tel: 519-826-3855
Fax: 519-826-4375
Toll Free: 1-888-466-2372 extension 63855
Email: abdullahi.mahdi@ontario.ca