@misc{13721,
  abstract     = {{In this study, we examined the possibility of detecting different types of materials that contaminate carcasses during industrial pig slaughter using video image analysis and artificial intelligence (AI). A camera system was installed between evisceration and postmortem meat inspection on an industrial pig slaughter line with a capacity of 12,000 pigs per day. The pigs were photographed using five 2D cameras, and the images were analysed for contamination using an AI-based algorithm. The setup, which was developed and installed by CLK GmbH, performed under industrial conditions. In order to train the system, specifications were created for the most frequently occurring types of contamination, namely, intestinal contents, bile, stomach contents, and tubular rail fat. Afterward, the system was trained using annotated images. In principle, the system was able to recognize all types of contamination on the camera images; even pinhead-sized contaminations were visible. The agreement between the algorithm and the results of an expert assessor who assessed the images online agreed in 60% of the judgements. The agreement between experts using onsite assessment and those using online assessment by images was 73%. Thus, the kappa measure of agreement was κ = 0.1215 (p = 0.0199). Significantly higher recognition rates appear to be possible by adjusting the algorithm and increasing the number of training images. Thus, the system is a useful tool to preselect contaminated carcasses and to support postmortem inspection.}},
  author       = {{Tholen, Janna and Kirse, Alina and Voß, Alexander and Schulze Althoff, Gereon and Strotkötter, Lea and Kreienbrock, Lothar and Upmann, Matthias}},
  booktitle    = {{Frontiers in Food Science and Technology}},
  issn         = {{2674-1121}},
  keywords     = {{artificial intelligence (AI), bile contamination, contamination detection, faecal contamination, slaughter hygiene, tubular rail fat}},
  publisher    = {{Frontiers Media SA}},
  title        = {{{Detection of carcass contamination using video image analysis during industrial pig slaughter}}},
  doi          = {{10.3389/frfst.2026.1698416}},
  volume       = {{6}},
  year         = {{2026}},
}

@misc{13506,
  abstract     = {{The aim of this study was to evaluate the efficiency of a steam-vacuum treatment of the surface of industrially slaughtered pig carcasses after evisceration but before chilling. Both the reduction of the microbial load after contamination with stomach contents, bile, or tubular rail fat and color changes of the carcass surface were investigated. Up to 25 samples per type of contamination were examined within an experimental setting under regular slaughterhouse conditions. The steam-vacuum treatment was applied on the approximately 30 cm long carcass rind between 2 and 8 s. This led to a statistically significant reduction (p < 0.0001) in total bacterial counts of up to 2 log10 levels to values near or below the lower detection limit for all types of contamination considered (stomach contents (−1.2 log CFU/cm2) (p < 0.0001), bile (−1.6 log CFU/cm2) (p < 0.0001) and tubular fat (−2.2 log CFU/cm2) (p < 0.0001). Noncontaminated, nontreated carcasses underwent a color change of ΔE = 2.5 ± 1.2 (ΔE represents the overall color difference, where higher values indicate more noticeable color changes.) during storage of the carcass surface at 2 °C after 24 and 48 h. After steam-vacuum treatment, no statistically significant color differences (24 h storage: 2 s p = 0.7403, 4 s p = 0.8769, 6 s p = 0.1755, 8 s p = 0.0971; 48 h storage: 2 s p = 0.9710, 4 s p = 0.9967, 6 s p = 0.5648, 8 s p = 0.5360) were observed compared to untreated carcasses after storage (ΔE = 3.2 ± 1.3). Stomach content could be completely removed by the steam-vacuum treatment without affecting the color (48 h storage: 2 s p = 0.9704, 4 s p = 1.000, 6 s p = 1.000, 8 s p = 0.9996) compared with the control group. The color changes caused by bile (ΔE = 12.9 ± 4.12; p < 0.0001) and tubular rail fat (ΔE = 8 ± 3; p < 0.0001) could not be reversed completely by vacuum steam treatment. After contamination and decontamination, significant color differences remained in the b* (yellowness) range for bile (p < 0.0001) and in all three color ranges for tubular rail fat (p < 0.0001). Overall, steam-vacuum treatment appears to be a suitable microbiological decontamination method, as the microbial levels after treatment were below the detection limit.}},
  author       = {{Tholen, Janna and Kirse, Alina and von Haacke, Henrike and Kreienbrock, Lothar and Strotkötter, Lea and Althoff, Gereon Schulze and Upmann, Matthias}},
  booktitle    = {{Journal of Food Protection}},
  issn         = {{1944-9097}},
  keywords     = {{Bile contamination, Fecal contamination, Pig carcass color, Pig carcass decontamination, Slaughter hygiene, Tubular rail fat contamination}},
  number       = {{2}},
  publisher    = {{IAFP}},
  title        = {{{Steam-Vacuum Treatment of Pig Carcass Surfaces}}},
  doi          = {{10.1016/j.jfp.2025.100687}},
  volume       = {{89}},
  year         = {{2025}},
}

@misc{13723,
  abstract     = {{The introduction of error feedback systems can lead to a reduction in the occurrence of errors. Therefore, it was investigated whether the proportion of contaminated carcasses can be reduced by installing a feedback system (preInspector) indicating an accumulation of contamination on a pig slaughter line. The technical equipment for the workplace of a „preInspector“ was installed on the slaughter line between the evisceration and official meat inspection. The person working there operated various hand buttons („buzzers“) depending on the type of carcass defects that occurred. In this case, contamination with tubular rail fat and faecal contamination, on the belly and/or on the back, were registered. Other defects were related to the plucks (tongue, trachea, oesophagus, lungs, heart, diaphragm, liver), intestinal package, hair and claw removal. After inspecting the carcass halves and activating the buzzer, the signals were collected. The detection was automatically assigned to the corresponding pig.
The average slaughter rate was 1200 pigs per hour. As soon as the number of contaminations rose above a threshold of 50 contaminations per 60-minute time interval, a light signal was triggered at the corresponding workstations on the slaughter line. On average, 981 positive buzzer activities related to contaminations per day were detected, with large fluctuations of the frequency between 323 and 1,752. An influence on the frequency of contamination occurrence through the feedback to the corresponding workstations was not observed.}},
  author       = {{Tholen, Janna and Upmann, Matthias}},
  booktitle    = {{Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene}},
  issn         = {{0003-925X}},
  keywords     = {{Contamination, industrial pig slaughter, faecal contamination, hygiene feedback system}},
  number       = {{6}},
  pages        = {{156--160}},
  publisher    = {{Schaper}},
  title        = {{{Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination}}},
  doi          = {{10.53194/0003-925X-75-156}},
  volume       = {{75}},
  year         = {{2024}},
}

@misc{12784,
  abstract     = {{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 similar to 6.0 log10 CFU g-1 (intestinal content) and 5.5 log10 CFU g-1 (stomach content). Tubular rail fat showed varying contamination levels, from low (3.1 log10 CFU g-1) to high (6.4 log10 CFU g-1). The reddish foam had moderate contamination (4.3 log10 CFU g-1). Enterobacteriaceae levels mirrored these results at a lower level. Subsequently, a comparative study analysing bacterial levels in contaminated and in noncontaminated pork rind regions was performed. Even small amounts of intestinal and stomach contents led to significant increases in total bacterial counts of up to 3 log10 CFU cm-(2) and in Enterobacteriaceae counts (up to 5 log10 CFU cm-(2)). Other contaminants did not significantly raise bacterial levels: their total viable counts around 3.5 log10 CFU cm-(2) were similar to those of uncontaminated carcass areas. Nevertheless, they should be removed before further processing.}},
  author       = {{Tholen, Janna and Upmann, Matthias}},
  booktitle    = {{Letters in Applied Microbiology}},
  issn         = {{1472-765X}},
  keywords     = {{bile, stomach content, intestinal content, tubular rail fat, carcass contamination, slaughter hygiene}},
  number       = {{12}},
  publisher    = {{Wiley-Blackwell}},
  title        = {{{Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses }}},
  doi          = {{https://doi.org/10.1093/lambio/ovae125}},
  volume       = {{77}},
  year         = {{2024}},
}

@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}},
}

@misc{7981,
  abstract     = {{The main purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is required. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which has become more challenging with the emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques is required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are as follows: high quality colostrum is a valuable raw material in food products and supplements; the microbial safety of bovine colostrum is increased using an appropriate processing-suitable effective heat treatment which does not destroy the high nutrition value of colostrum; the heat treatment processes are cost-effective compared to other methods; and heat treatment can be performed in both small- and large-scale production.}},
  author       = {{Fasse, Sylvia and Alarinta, Jarmo and Frahm, Björn and Wirtanen, Gun}},
  booktitle    = {{Dairy}},
  issn         = {{2624-862X }},
  keywords     = {{bovine colostrum, bacteria, pathogens, probiotic bacteria, cost-effective processing, heat treatment, pasteurization, contamination control, immunoglobulins, enzymes}},
  number       = {{4}},
  pages        = {{556--575}},
  publisher    = {{MDPI}},
  title        = {{{Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing}}},
  doi          = {{10.3390/dairy2040044}},
  volume       = {{2}},
  year         = {{2021}},
}