---
_id: '13497'
abstract:
- lang: eng
  text: As production of food from animal origin is always associated with microbiological
    contamination, there is a possible risk for consumers to be exposed to pathogenic
    microorganisms. It is therefore crucial to control microbiological contamination
    at all process steps with appropriate measures to detect contamination as soon
    as possible. To evaluate the effectiveness of reduction measures integrated into
    the slaughtering process, a baseline of contamination needs to be defined. Therefore,
    this review aimed to address sampling techniques and units used to describe levels
    of contamination on pig carcasses in routine slaughter by means of a narrative
    survey. Although Salmonella, Yersinia and Campylobacter are amongst the most relevant
    foodborne pathogens in pork production, we focussed on indicators of process hygiene
    such as Total Viable Count, Enterobacteriaceae, Coliforms and Escherichia coli.
    To compare the selected studies and trials, stratification by sampled matrix,
    sampling method, process step and unit was necessary. This investigation showed
    a wide variety of sampling techniques within those factors, which hinders the
    comparability of results across different studies. Furthermore, the reporting
    of standard statistical metrics was often inadequate, emphasising the need to
    harmonise sampling techniques and methodological reporting for both scientific
    and practical perspectives. Therefore, this review assessed the sampling methods
    used at each process step and for each sampled matrix individually and identified
    the missing statistical metrics. Establishing this foundation is essential for
    selecting the most relevant matrices and methods and for developing a guide to
    improve data quality and comparability across future studies.
article_number: '6'
author:
- first_name: Alina
  full_name: Kirse, Alina
  last_name: Kirse
- first_name: Bastian
  full_name: Wyink, Bastian
  last_name: Wyink
- first_name: Henrike
  full_name: von Haacke, Henrike
  last_name: von Haacke
- first_name: Thomas
  full_name: Alter, Thomas
  last_name: Alter
- first_name: Niels
  full_name: Bandick, Niels
  last_name: Bandick
- first_name: Nina
  full_name: Langkabel, Nina
  last_name: Langkabel
- first_name: Diana
  full_name: Meemken, Diana
  last_name: Meemken
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
- first_name: Lothar
  full_name: Kreienbrock, Lothar
  last_name: Kreienbrock
citation:
  ama: Kirse A, Wyink B, von Haacke H, et al. Microbial carcass contamination during
    pig slaughter – a narrative overview on recent data and documentation in routine
    slaughter. <i>Food Safety and Risk</i>. 2026;13(1). doi:<a href="https://doi.org/10.1186/s40550-025-00129-7">10.1186/s40550-025-00129-7</a>
  apa: Kirse, A., Wyink, B., von Haacke, H., Alter, T., Bandick, N., Langkabel, N.,
    Meemken, D., Upmann, M., &#38; Kreienbrock, L. (2026). Microbial carcass contamination
    during pig slaughter – a narrative overview on recent data and documentation in
    routine slaughter. <i>Food Safety and Risk</i>, <i>13</i>(1), Article 6. <a href="https://doi.org/10.1186/s40550-025-00129-7">https://doi.org/10.1186/s40550-025-00129-7</a>
  bjps: <b>Kirse A <i>et al.</i></b> (2026) Microbial Carcass Contamination during
    Pig Slaughter – a Narrative Overview on Recent Data and Documentation in Routine
    Slaughter. <i>Food Safety and Risk</i> <b>13</b>.
  chicago: Kirse, Alina, Bastian Wyink, Henrike von Haacke, Thomas Alter, Niels Bandick,
    Nina Langkabel, Diana Meemken, Matthias Upmann, and Lothar Kreienbrock. “Microbial
    Carcass Contamination during Pig Slaughter – a Narrative Overview on Recent Data
    and Documentation in Routine Slaughter.” <i>Food Safety and Risk</i> 13, no. 1
    (2026). <a href="https://doi.org/10.1186/s40550-025-00129-7">https://doi.org/10.1186/s40550-025-00129-7</a>.
  chicago-de: Kirse, Alina, Bastian Wyink, Henrike von Haacke, Thomas Alter, Niels
    Bandick, Nina Langkabel, Diana Meemken, Matthias Upmann und Lothar Kreienbrock.
    2026. Microbial carcass contamination during pig slaughter – a narrative overview
    on recent data and documentation in routine slaughter. <i>Food Safety and Risk</i>
    13, Nr. 1. doi:<a href="https://doi.org/10.1186/s40550-025-00129-7">10.1186/s40550-025-00129-7</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;"><span style="font-variant:small-caps;">Kirse,
    Alina</span> ; <span style="font-variant:small-caps;">Wyink, Bastian</span> ;
    <span style="font-variant:small-caps;">von Haacke, Henrike</span> ; <span style="font-variant:small-caps;">Alter,
    Thomas</span> ; <span style="font-variant:small-caps;">Bandick, Niels</span> ;
    <span style="font-variant:small-caps;">Langkabel, Nina</span> ; <span style="font-variant:small-caps;">Meemken,
    Diana</span> ; <span style="font-variant:small-caps;">Upmann, Matthias</span>
    ; u. a.</span>: Microbial carcass contamination during pig slaughter – a narrative
    overview on recent data and documentation in routine slaughter. In: <i>Food Safety
    and Risk</i> Bd. 13. [London], BioMed Central  (2026), Nr. 1'
  havard: A. Kirse, B. Wyink, H. von Haacke, T. Alter, N. Bandick, N. Langkabel, D.
    Meemken, M. Upmann, L. Kreienbrock, Microbial carcass contamination during pig
    slaughter – a narrative overview on recent data and documentation in routine slaughter,
    Food Safety and Risk. 13 (2026).
  ieee: 'A. Kirse <i>et al.</i>, “Microbial carcass contamination during pig slaughter
    – a narrative overview on recent data and documentation in routine slaughter,”
    <i>Food Safety and Risk</i>, vol. 13, no. 1, Art. no. 6, 2026, doi: <a href="https://doi.org/10.1186/s40550-025-00129-7">10.1186/s40550-025-00129-7</a>.'
  mla: Kirse, Alina, et al. “Microbial Carcass Contamination during Pig Slaughter
    – a Narrative Overview on Recent Data and Documentation in Routine Slaughter.”
    <i>Food Safety and Risk</i>, vol. 13, no. 1, 6, 2026, <a href="https://doi.org/10.1186/s40550-025-00129-7">https://doi.org/10.1186/s40550-025-00129-7</a>.
  short: A. Kirse, B. Wyink, H. von Haacke, T. Alter, N. Bandick, N. Langkabel, D.
    Meemken, M. Upmann, L. Kreienbrock, Food Safety and Risk 13 (2026).
  ufg: '<b>Kirse, Alina u. a.</b>: Microbial carcass contamination during pig slaughter
    – a narrative overview on recent data and documentation in routine slaughter,
    in: <i>Food Safety and Risk</i> 13 (2026), H. 1.'
  van: Kirse A, Wyink B, von Haacke H, Alter T, Bandick N, Langkabel N, et al. Microbial
    carcass contamination during pig slaughter – a narrative overview on recent data
    and documentation in routine slaughter. Food Safety and Risk. 2026;13(1).
date_created: 2026-03-15T16:15:51Z
date_updated: 2026-04-16T14:07:38Z
department:
- _id: DEP4028
- _id: DEP4029
doi: 10.1186/s40550-025-00129-7
intvolume: '        13'
issue: '1'
keyword:
- Swine
- Abattoir
- Slaughter hygiene
- Data harmonisation
- Microbial count
- PICO process
language:
- iso: eng
place: '[London]'
publication: Food Safety and Risk
publication_identifier:
  eissn:
  - 2731-9245
publication_status: published
publisher: 'BioMed Central '
status: public
title: Microbial carcass contamination during pig slaughter – a narrative overview
  on recent data and documentation in routine slaughter
type: scientific_journal_article
user_id: '83781'
volume: 13
year: '2026'
...