@misc{13497,
  abstract     = {{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.}},
  author       = {{Kirse, Alina and Wyink, Bastian and von Haacke, Henrike and Alter, Thomas and Bandick, Niels and Langkabel, Nina and Meemken, Diana and Upmann, Matthias and Kreienbrock, Lothar}},
  booktitle    = {{Food Safety and Risk}},
  issn         = {{2731-9245}},
  keywords     = {{Swine, Abattoir, Slaughter hygiene, Data harmonisation, Microbial count, PICO process}},
  number       = {{1}},
  publisher    = {{BioMed Central }},
  title        = {{{Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter}}},
  doi          = {{10.1186/s40550-025-00129-7}},
  volume       = {{13}},
  year         = {{2026}},
}

@misc{13012,
  abstract     = {{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. The main contamination type were intestinal contents, bile, stomach contents, tubular rail fat and “others”, which mostly consisted of a reddish foam from the respiratory tract. 103 out of 627 contaminated animals showed more than one contamination, which leads to a total number of 754 contaminations detected. Intestinal contents accounted for almost half of all contaminations and “others” for 30%. Forelimb, back and ham together counted for 70% of the contaminated regions. The affected area was smaller than that of a one euro coin (diameter about 23 mm) in 86% of the cases.}},
  author       = {{Tholen, Janna and Grosse-Kleimann, J. and Schulze Althoff, G. and Kreienbrock, L. and Upmann, Matthias}},
  booktitle    = {{Meat Science}},
  issn         = {{1873-4138}},
  keywords     = {{Abattoir, Slaughter hygiene, Evisceration, Pork production, Pig carcass contamination, Fecal contamination, Bile contamination, Meat inspection}},
  number       = {{2}},
  publisher    = {{Elsevier BV}},
  title        = {{{Type, areal extent and localization of carcass contaminations during industrial pig slaughter}}},
  doi          = {{10.1016/j.meatsci.2023.109365}},
  volume       = {{208}},
  year         = {{2023}},
}