---
_id: '13721'
abstract:
- lang: eng
  text: 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.
article_number: '1698416'
author:
- first_name: Janna
  full_name: Tholen, Janna
  id: '80924'
  last_name: Tholen
- first_name: Alina
  full_name: Kirse, Alina
  last_name: Kirse
- first_name: Alexander
  full_name: Voß, Alexander
  last_name: Voß
- first_name: Gereon
  full_name: Schulze Althoff, Gereon
  last_name: Schulze Althoff
- first_name: Lea
  full_name: Strotkötter, Lea
  last_name: Strotkötter
- first_name: Lothar
  full_name: Kreienbrock, Lothar
  last_name: Kreienbrock
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
citation:
  ama: Tholen J, Kirse A, Voß A, et al. Detection of carcass contamination using video
    image analysis during industrial pig slaughter. <i>Frontiers in Food Science and
    Technology</i>. 2026;6. doi:<a href="https://doi.org/10.3389/frfst.2026.1698416">10.3389/frfst.2026.1698416</a>
  apa: Tholen, J., Kirse, A., Voß, A., Schulze Althoff, G., Strotkötter, L., Kreienbrock,
    L., &#38; Upmann, M. (2026). Detection of carcass contamination using video image
    analysis during industrial pig slaughter. <i>Frontiers in Food Science and Technology</i>,
    <i>6</i>, Article 1698416. <a href="https://doi.org/10.3389/frfst.2026.1698416">https://doi.org/10.3389/frfst.2026.1698416</a>
  bjps: <b>Tholen J <i>et al.</i></b> (2026) Detection of Carcass Contamination Using
    Video Image Analysis during Industrial Pig Slaughter. <i>Frontiers in Food Science
    and Technology</i> <b>6</b>.
  chicago: Tholen, Janna, Alina Kirse, Alexander Voß, Gereon Schulze Althoff, Lea
    Strotkötter, Lothar Kreienbrock, and Matthias Upmann. “Detection of Carcass Contamination
    Using Video Image Analysis during Industrial Pig Slaughter.” <i>Frontiers in Food
    Science and Technology</i> 6 (2026). <a href="https://doi.org/10.3389/frfst.2026.1698416">https://doi.org/10.3389/frfst.2026.1698416</a>.
  chicago-de: Tholen, Janna, Alina Kirse, Alexander Voß, Gereon Schulze Althoff, Lea
    Strotkötter, Lothar Kreienbrock und Matthias Upmann. 2026. Detection of carcass
    contamination using video image analysis during industrial pig slaughter. <i>Frontiers
    in Food Science and Technology</i> 6. doi:<a href="https://doi.org/10.3389/frfst.2026.1698416">10.3389/frfst.2026.1698416</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Tholen, Janna</span> ; <span
    style="font-variant:small-caps;">Kirse, Alina</span> ; <span style="font-variant:small-caps;">Voß,
    Alexander</span> ; <span style="font-variant:small-caps;">Schulze Althoff, Gereon</span>
    ; <span style="font-variant:small-caps;">Strotkötter, Lea</span> ; <span style="font-variant:small-caps;">Kreienbrock,
    Lothar</span> ; <span style="font-variant:small-caps;">Upmann, Matthias</span>:
    Detection of carcass contamination using video image analysis during industrial
    pig slaughter. In: <i>Frontiers in Food Science and Technology</i> Bd. 6. Lausanne,
    Frontiers Media SA (2026)'
  havard: J. Tholen, A. Kirse, A. Voß, G. Schulze Althoff, L. Strotkötter, L. Kreienbrock,
    M. Upmann, Detection of carcass contamination using video image analysis during
    industrial pig slaughter, Frontiers in Food Science and Technology. 6 (2026).
  ieee: 'J. Tholen <i>et al.</i>, “Detection of carcass contamination using video
    image analysis during industrial pig slaughter,” <i>Frontiers in Food Science
    and Technology</i>, vol. 6, Art. no. 1698416, 2026, doi: <a href="https://doi.org/10.3389/frfst.2026.1698416">10.3389/frfst.2026.1698416</a>.'
  mla: Tholen, Janna, et al. “Detection of Carcass Contamination Using Video Image
    Analysis during Industrial Pig Slaughter.” <i>Frontiers in Food Science and Technology</i>,
    vol. 6, 1698416, 2026, <a href="https://doi.org/10.3389/frfst.2026.1698416">https://doi.org/10.3389/frfst.2026.1698416</a>.
  short: J. Tholen, A. Kirse, A. Voß, G. Schulze Althoff, L. Strotkötter, L. Kreienbrock,
    M. Upmann, Frontiers in Food Science and Technology 6 (2026).
  ufg: '<b>Tholen, Janna u. a.</b>: Detection of carcass contamination using video
    image analysis during industrial pig slaughter, in: <i>Frontiers in Food Science
    and Technology</i> 6 (2026).'
  van: Tholen J, Kirse A, Voß A, Schulze Althoff G, Strotkötter L, Kreienbrock L,
    et al. Detection of carcass contamination using video image analysis during industrial
    pig slaughter. Frontiers in Food Science and Technology. 2026;6.
date_created: 2026-04-30T13:02:33Z
date_updated: 2026-05-04T09:41:58Z
department:
- _id: DEP4028
- _id: DEP4029
doi: 10.3389/frfst.2026.1698416
intvolume: '         6'
keyword:
- artificial intelligence (AI)
- bile contamination
- contamination detection
- faecal contamination
- slaughter hygiene
- tubular rail fat
language:
- iso: eng
place: Lausanne
publication: Frontiers in Food Science and Technology
publication_identifier:
  issn:
  - 2674-1121
publication_status: published
publisher: Frontiers Media SA
status: public
title: Detection of carcass contamination using video image analysis during industrial
  pig slaughter
type: scientific_journal_article
user_id: '83781'
volume: 6
year: '2026'
...
---
_id: '13506'
abstract:
- lang: eng
  text: '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.'
article_number: '100687'
author:
- first_name: Janna
  full_name: Tholen, Janna
  id: '68430'
  last_name: Tholen
- first_name: Alina
  full_name: Kirse, Alina
  last_name: Kirse
- first_name: Henrike
  full_name: von Haacke, Henrike
  last_name: von Haacke
- first_name: Lothar
  full_name: Kreienbrock, Lothar
  last_name: Kreienbrock
- first_name: Lea
  full_name: Strotkötter, Lea
  last_name: Strotkötter
- first_name: Gereon Schulze
  full_name: Althoff, Gereon Schulze
  last_name: Althoff
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
citation:
  ama: Tholen J, Kirse A, von Haacke H, et al. Steam-Vacuum Treatment of Pig Carcass
    Surfaces. <i>Journal of Food Protection</i>. 2025;89(2). doi:<a href="https://doi.org/10.1016/j.jfp.2025.100687">10.1016/j.jfp.2025.100687</a>
  apa: Tholen, J., Kirse, A., von Haacke, H., Kreienbrock, L., Strotkötter, L., Althoff,
    G. S., &#38; Upmann, M. (2025). Steam-Vacuum Treatment of Pig Carcass Surfaces.
    <i>Journal of Food Protection</i>, <i>89</i>(2), Article 100687. <a href="https://doi.org/10.1016/j.jfp.2025.100687">https://doi.org/10.1016/j.jfp.2025.100687</a>
  bjps: <b>Tholen J <i>et al.</i></b> (2025) Steam-Vacuum Treatment of Pig Carcass
    Surfaces. <i>Journal of Food Protection</i> <b>89</b>.
  chicago: Tholen, Janna, Alina Kirse, Henrike von Haacke, Lothar Kreienbrock, Lea
    Strotkötter, Gereon Schulze Althoff, and Matthias Upmann. “Steam-Vacuum Treatment
    of Pig Carcass Surfaces.” <i>Journal of Food Protection</i> 89, no. 2 (2025).
    <a href="https://doi.org/10.1016/j.jfp.2025.100687">https://doi.org/10.1016/j.jfp.2025.100687</a>.
  chicago-de: Tholen, Janna, Alina Kirse, Henrike von Haacke, Lothar Kreienbrock,
    Lea Strotkötter, Gereon Schulze Althoff und Matthias Upmann. 2025. Steam-Vacuum
    Treatment of Pig Carcass Surfaces. <i>Journal of Food Protection</i> 89, Nr. 2.
    doi:<a href="https://doi.org/10.1016/j.jfp.2025.100687">10.1016/j.jfp.2025.100687</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Tholen, Janna</span> ; <span
    style="font-variant:small-caps;">Kirse, Alina</span> ; <span style="font-variant:small-caps;">von
    Haacke, Henrike</span> ; <span style="font-variant:small-caps;">Kreienbrock, Lothar</span>
    ; <span style="font-variant:small-caps;">Strotkötter, Lea</span> ; <span style="font-variant:small-caps;">Althoff,
    Gereon Schulze</span> ; <span style="font-variant:small-caps;">Upmann, Matthias</span>:
    Steam-Vacuum Treatment of Pig Carcass Surfaces. In: <i>Journal of Food Protection</i>
    Bd. 89. Des Moines, Iowa , IAFP (2025), Nr. 2'
  havard: J. Tholen, A. Kirse, H. von Haacke, L. Kreienbrock, L. Strotkötter, G.S.
    Althoff, M. Upmann, Steam-Vacuum Treatment of Pig Carcass Surfaces, Journal of
    Food Protection. 89 (2025).
  ieee: 'J. Tholen <i>et al.</i>, “Steam-Vacuum Treatment of Pig Carcass Surfaces,”
    <i>Journal of Food Protection</i>, vol. 89, no. 2, Art. no. 100687, 2025, doi:
    <a href="https://doi.org/10.1016/j.jfp.2025.100687">10.1016/j.jfp.2025.100687</a>.'
  mla: Tholen, Janna, et al. “Steam-Vacuum Treatment of Pig Carcass Surfaces.” <i>Journal
    of Food Protection</i>, vol. 89, no. 2, 100687, 2025, <a href="https://doi.org/10.1016/j.jfp.2025.100687">https://doi.org/10.1016/j.jfp.2025.100687</a>.
  short: J. Tholen, A. Kirse, H. von Haacke, L. Kreienbrock, L. Strotkötter, G.S.
    Althoff, M. Upmann, Journal of Food Protection 89 (2025).
  ufg: '<b>Tholen, Janna u. a.</b>: Steam-Vacuum Treatment of Pig Carcass Surfaces,
    in: <i>Journal of Food Protection</i> 89 (2025), H. 2.'
  van: Tholen J, Kirse A, von Haacke H, Kreienbrock L, Strotkötter L, Althoff GS,
    et al. Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection.
    2025;89(2).
date_created: 2026-03-15T21:28:40Z
date_updated: 2026-04-15T14:12:52Z
department:
- _id: DEP4028
- _id: DEP4029
doi: 10.1016/j.jfp.2025.100687
intvolume: '        89'
issue: '2'
keyword:
- Bile contamination
- Fecal contamination
- Pig carcass color
- Pig carcass decontamination
- Slaughter hygiene
- Tubular rail fat contamination
language:
- iso: eng
place: 'Des Moines, Iowa '
publication: Journal of Food Protection
publication_identifier:
  eissn:
  - 1944-9097
  issn:
  - 0362-028X
publication_status: published
publisher: IAFP
quality_controlled: '1'
status: public
title: Steam-Vacuum Treatment of Pig Carcass Surfaces
type: scientific_journal_article
user_id: '83781'
volume: 89
year: '2025'
...
---
_id: '13723'
abstract:
- lang: eng
  text: "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.\r\nThe 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."
article_type: original
author:
- first_name: Janna
  full_name: Tholen, Janna
  id: '80924'
  last_name: Tholen
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
citation:
  ama: 'Tholen J, Upmann M. Influence of a hygiene feedback system during pig slaughter
    on the frequency of carcass contamination. <i>Journal of food safety and food
    quality : JFSFQ : Archiv für Lebensmittelhygiene</i>. 2024;75(6):156-160. doi:<a
    href="https://doi.org/10.53194/0003-925X-75-156">10.53194/0003-925X-75-156</a>'
  apa: 'Tholen, J., &#38; Upmann, M. (2024). Influence of a hygiene feedback system
    during pig slaughter on the frequency of carcass contamination. <i>Journal of
    Food Safety and Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene</i>, <i>75</i>(6),
    156–160. <a href="https://doi.org/10.53194/0003-925X-75-156">https://doi.org/10.53194/0003-925X-75-156</a>'
  bjps: '<b>Tholen J and Upmann M</b> (2024) Influence of a Hygiene Feedback System
    during Pig Slaughter on the Frequency of Carcass Contamination. <i>Journal of
    food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i> <b>75</b>,
    156–160.'
  chicago: 'Tholen, Janna, and Matthias Upmann. “Influence of a Hygiene Feedback System
    during Pig Slaughter on the Frequency of Carcass Contamination.” <i>Journal of
    Food Safety and Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene</i> 75,
    no. 6 (2024): 156–60. <a href="https://doi.org/10.53194/0003-925X-75-156">https://doi.org/10.53194/0003-925X-75-156</a>.'
  chicago-de: 'Tholen, Janna und Matthias Upmann. 2024. Influence of a hygiene feedback
    system during pig slaughter on the frequency of carcass contamination. <i>Journal
    of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i> 75,
    Nr. 6: 156–160. doi:<a href="https://doi.org/10.53194/0003-925X-75-156">10.53194/0003-925X-75-156</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Tholen, Janna</span> ; <span
    style="font-variant:small-caps;">Upmann, Matthias</span>: Influence of a hygiene
    feedback system during pig slaughter on the frequency of carcass contamination.
    In: <i>Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i>
    Bd. 75. Alfeld, Leine , Schaper (2024), Nr. 6, S. 156–160'
  havard: 'J. Tholen, M. Upmann, Influence of a hygiene feedback system during pig
    slaughter on the frequency of carcass contamination, Journal of Food Safety and
    Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene. 75 (2024) 156–160.'
  ieee: 'J. Tholen and M. Upmann, “Influence of a hygiene feedback system during pig
    slaughter on the frequency of carcass contamination,” <i>Journal of food safety
    and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i>, vol. 75, no. 6,
    pp. 156–160, 2024, doi: <a href="https://doi.org/10.53194/0003-925X-75-156">10.53194/0003-925X-75-156</a>.'
  mla: 'Tholen, Janna, and Matthias Upmann. “Influence of a Hygiene Feedback System
    during Pig Slaughter on the Frequency of Carcass Contamination.” <i>Journal of
    Food Safety and Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene</i>, vol.
    75, no. 6, 2024, pp. 156–60, <a href="https://doi.org/10.53194/0003-925X-75-156">https://doi.org/10.53194/0003-925X-75-156</a>.'
  short: 'J. Tholen, M. Upmann, Journal of Food Safety and Food Quality : JFSFQ :
    Archiv Für Lebensmittelhygiene 75 (2024) 156–160.'
  ufg: '<b>Tholen, Janna/Upmann, Matthias</b>: Influence of a hygiene feedback system
    during pig slaughter on the frequency of carcass contamination, in: <i>Journal
    of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i> 75
    (2024), H. 6,  S. 156–160.'
  van: 'Tholen J, Upmann M. Influence of a hygiene feedback system during pig slaughter
    on the frequency of carcass contamination. Journal of food safety and food quality :
    JFSFQ : Archiv für Lebensmittelhygiene. 2024;75(6):156–60.'
date_created: 2026-04-30T14:33:04Z
date_updated: 2026-05-04T09:32:30Z
department:
- _id: DEP4028
- _id: DEP4029
doi: 10.53194/0003-925X-75-156
intvolume: '        75'
issue: '6'
keyword:
- Contamination
- industrial pig slaughter
- faecal contamination
- hygiene feedback system
language:
- iso: eng
page: 156-160
place: 'Alfeld, Leine '
publication: 'Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene'
publication_identifier:
  issn:
  - 0003-925X
publication_status: published
publisher: Schaper
status: public
title: Influence of a hygiene feedback system during pig slaughter on the frequency
  of carcass contamination
type: scientific_journal_article
user_id: '83781'
volume: 75
year: '2024'
...
---
_id: '12784'
abstract:
- lang: eng
  text: '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.'
article_number: ovae125
author:
- first_name: Janna
  full_name: Tholen, Janna
  id: '80924'
  last_name: Tholen
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
citation:
  ama: Tholen J, Upmann M. Contribution of the main contaminating materials during
    pig slaughter to the microbial numbers on carcasses . <i>Letters in Applied Microbiology</i>.
    2024;77(12). doi:<a href="https://doi.org/10.1093/lambio/ovae125">https://doi.org/10.1093/lambio/ovae125</a>
  apa: Tholen, J., &#38; Upmann, M. (2024). Contribution of the main contaminating
    materials during pig slaughter to the microbial numbers on carcasses . <i>Letters
    in Applied Microbiology</i>, <i>77</i>(12), Article ovae125. <a href="https://doi.org/10.1093/lambio/ovae125">https://doi.org/10.1093/lambio/ovae125</a>
  bjps: <b>Tholen J and Upmann M</b> (2024) Contribution of the Main Contaminating
    Materials during Pig Slaughter to the Microbial Numbers on Carcasses . <i>Letters
    in Applied Microbiology</i> <b>77</b>.
  chicago: Tholen, Janna, and Matthias Upmann. “Contribution of the Main Contaminating
    Materials during Pig Slaughter to the Microbial Numbers on Carcasses .” <i>Letters
    in Applied Microbiology</i> 77, no. 12 (2024). <a href="https://doi.org/10.1093/lambio/ovae125">https://doi.org/10.1093/lambio/ovae125</a>.
  chicago-de: Tholen, Janna und Matthias Upmann. 2024. Contribution of the main contaminating
    materials during pig slaughter to the microbial numbers on carcasses . <i>Letters
    in Applied Microbiology</i> 77, Nr. 12. doi:<a href="https://doi.org/10.1093/lambio/ovae125">https://doi.org/10.1093/lambio/ovae125</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Tholen, Janna</span> ; <span
    style="font-variant:small-caps;">Upmann, Matthias</span>: Contribution of the
    main contaminating materials during pig slaughter to the microbial numbers on
    carcasses . In: <i>Letters in Applied Microbiology</i> Bd. 77. Oxford, Wiley-Blackwell
    (2024), Nr. 12'
  havard: J. Tholen, M. Upmann, Contribution of the main contaminating materials during
    pig slaughter to the microbial numbers on carcasses , Letters in Applied Microbiology.
    77 (2024).
  ieee: 'J. Tholen and M. Upmann, “Contribution of the main contaminating materials
    during pig slaughter to the microbial numbers on carcasses ,” <i>Letters in Applied
    Microbiology</i>, vol. 77, no. 12, Art. no. ovae125, 2024, doi: <a href="https://doi.org/10.1093/lambio/ovae125">https://doi.org/10.1093/lambio/ovae125</a>.'
  mla: Tholen, Janna, and Matthias Upmann. “Contribution of the Main Contaminating
    Materials during Pig Slaughter to the Microbial Numbers on Carcasses .” <i>Letters
    in Applied Microbiology</i>, vol. 77, no. 12, ovae125, 2024, <a href="https://doi.org/10.1093/lambio/ovae125">https://doi.org/10.1093/lambio/ovae125</a>.
  short: J. Tholen, M. Upmann, Letters in Applied Microbiology 77 (2024).
  ufg: '<b>Tholen, Janna/Upmann, Matthias</b>: Contribution of the main contaminating
    materials during pig slaughter to the microbial numbers on carcasses , in: <i>Letters
    in Applied Microbiology</i> 77 (2024), H. 12.'
  van: Tholen J, Upmann M. Contribution of the main contaminating materials during
    pig slaughter to the microbial numbers on carcasses . Letters in Applied Microbiology.
    2024;77(12).
date_created: 2025-04-14T13:21:45Z
date_updated: 2025-06-25T13:09:31Z
department:
- _id: DEP4029
doi: https://doi.org/10.1093/lambio/ovae125
external_id:
  isi:
  - '001379203200001'
  pmid:
  - '39657079'
intvolume: '        77'
isi: '1'
issue: '12'
keyword:
- bile
- stomach content
- intestinal content
- tubular rail fat
- carcass contamination
- slaughter hygiene
language:
- iso: eng
place: Oxford
pmid: '1'
publication: Letters in Applied Microbiology
publication_identifier:
  eissn:
  - 1472-765X
  issn:
  - 0266-8254
publication_status: published
publisher: Wiley-Blackwell
quality_controlled: '1'
status: public
title: 'Contribution of the main contaminating materials during pig slaughter to the
  microbial numbers on carcasses '
type: scientific_journal_article
user_id: '83781'
volume: 77
year: '2024'
...
---
_id: '13012'
abstract:
- lang: eng
  text: 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.
article_number: '109365'
author:
- first_name: Janna
  full_name: Tholen, Janna
  id: '80924'
  last_name: Tholen
- first_name: J.
  full_name: Grosse-Kleimann, J.
  last_name: Grosse-Kleimann
- first_name: G.
  full_name: Schulze Althoff, G.
  last_name: Schulze Althoff
- first_name: L.
  full_name: Kreienbrock, L.
  last_name: Kreienbrock
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
citation:
  ama: Tholen J, Grosse-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Type,
    areal extent and localization of carcass contaminations during industrial pig
    slaughter. <i>Meat Science</i>. 2023;208(2). doi:<a href="https://doi.org/10.1016/j.meatsci.2023.109365">10.1016/j.meatsci.2023.109365</a>
  apa: Tholen, J., Grosse-Kleimann, J., Schulze Althoff, G., Kreienbrock, L., &#38;
    Upmann, M. (2023). Type, areal extent and localization of carcass contaminations
    during industrial pig slaughter. <i>Meat Science</i>, <i>208</i>(2), Article 109365.
    <a href="https://doi.org/10.1016/j.meatsci.2023.109365">https://doi.org/10.1016/j.meatsci.2023.109365</a>
  bjps: <b>Tholen J <i>et al.</i></b> (2023) Type, Areal Extent and Localization of
    Carcass Contaminations during Industrial Pig Slaughter. <i>Meat Science</i> <b>208</b>.
  chicago: Tholen, Janna, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock,
    and Matthias Upmann. “Type, Areal Extent and Localization of Carcass Contaminations
    during Industrial Pig Slaughter.” <i>Meat Science</i> 208, no. 2 (2023). <a href="https://doi.org/10.1016/j.meatsci.2023.109365">https://doi.org/10.1016/j.meatsci.2023.109365</a>.
  chicago-de: Tholen, Janna, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock
    und Matthias Upmann. 2023. Type, areal extent and localization of carcass contaminations
    during industrial pig slaughter. <i>Meat Science</i> 208, Nr. 2. doi:<a href="https://doi.org/10.1016/j.meatsci.2023.109365">10.1016/j.meatsci.2023.109365</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Tholen, Janna</span> ; <span
    style="font-variant:small-caps;">Grosse-Kleimann, J.</span> ; <span style="font-variant:small-caps;">Schulze
    Althoff, G.</span> ; <span style="font-variant:small-caps;">Kreienbrock, L.</span>
    ; <span style="font-variant:small-caps;">Upmann, Matthias</span>: Type, areal
    extent and localization of carcass contaminations during industrial pig slaughter.
    In: <i>Meat Science</i> Bd. 208. London [u.a.], Elsevier BV (2023), Nr. 2'
  havard: J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann,
    Type, areal extent and localization of carcass contaminations during industrial
    pig slaughter, Meat Science. 208 (2023).
  ieee: 'J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, and M.
    Upmann, “Type, areal extent and localization of carcass contaminations during
    industrial pig slaughter,” <i>Meat Science</i>, vol. 208, no. 2, Art. no. 109365,
    2023, doi: <a href="https://doi.org/10.1016/j.meatsci.2023.109365">10.1016/j.meatsci.2023.109365</a>.'
  mla: Tholen, Janna, et al. “Type, Areal Extent and Localization of Carcass Contaminations
    during Industrial Pig Slaughter.” <i>Meat Science</i>, vol. 208, no. 2, 109365,
    2023, <a href="https://doi.org/10.1016/j.meatsci.2023.109365">https://doi.org/10.1016/j.meatsci.2023.109365</a>.
  short: J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann,
    Meat Science 208 (2023).
  ufg: '<b>Tholen, Janna u. a.</b>: Type, areal extent and localization of carcass
    contaminations during industrial pig slaughter, in: <i>Meat Science</i> 208 (2023),
    H. 2.'
  van: Tholen J, Grosse-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Type,
    areal extent and localization of carcass contaminations during industrial pig
    slaughter. Meat Science. 2023;208(2).
date_created: 2025-06-24T12:08:29Z
date_updated: 2025-06-25T12:40:42Z
department:
- _id: DEP4029
doi: 10.1016/j.meatsci.2023.109365
external_id:
  isi:
  - '001111539700001'
  pmid:
  - '37939509'
intvolume: '       208'
isi: '1'
issue: '2'
keyword:
- Abattoir
- Slaughter hygiene
- Evisceration
- Pork production
- Pig carcass contamination
- Fecal contamination
- Bile contamination
- Meat inspection
language:
- iso: eng
place: London [u.a.]
pmid: '1'
publication: Meat Science
publication_identifier:
  eissn:
  - 1873-4138
  issn:
  - 0309-1740
publication_status: published
publisher: Elsevier BV
quality_controlled: '1'
status: public
title: Type, areal extent and localization of carcass contaminations during industrial
  pig slaughter
type: scientific_journal_article
user_id: '83781'
volume: 208
year: '2023'
...
---
_id: '7981'
abstract:
- lang: eng
  text: '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:
- first_name: Sylvia
  full_name: Fasse, Sylvia
  last_name: Fasse
- first_name: Jarmo
  full_name: Alarinta, Jarmo
  last_name: Alarinta
- first_name: Björn
  full_name: Frahm, Björn
  id: '45666'
  last_name: Frahm
- first_name: Gun
  full_name: Wirtanen, Gun
  last_name: Wirtanen
citation:
  ama: Fasse S, Alarinta J, Frahm B, Wirtanen G. Bovine Colostrum for Human Consumption
    - Improving Microbial Quality and Maintaining Bioactive Characteristics through
    Processing. <i>Dairy</i>. 2021;2(4):556-575. doi:<a href="https://doi.org/10.3390/dairy2040044">10.3390/dairy2040044</a>
  apa: Fasse, S., Alarinta, J., Frahm, B., &#38; Wirtanen, G. (2021). Bovine Colostrum
    for Human Consumption - Improving Microbial Quality and Maintaining Bioactive
    Characteristics through Processing. <i>Dairy</i>, <i>2</i>(4), 556–575. <a href="https://doi.org/10.3390/dairy2040044">https://doi.org/10.3390/dairy2040044</a>
  bjps: <b>Fasse S <i>et al.</i></b> (2021) Bovine Colostrum for Human Consumption
    - Improving Microbial Quality and Maintaining Bioactive Characteristics through
    Processing. <i>Dairy</i> <b>2</b>, 556–575.
  chicago: 'Fasse, Sylvia, Jarmo Alarinta, Björn Frahm, and Gun Wirtanen. “Bovine
    Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
    Bioactive Characteristics through Processing.” <i>Dairy</i> 2, no. 4 (2021): 556–75.
    <a href="https://doi.org/10.3390/dairy2040044">https://doi.org/10.3390/dairy2040044</a>.'
  chicago-de: 'Fasse, Sylvia, Jarmo Alarinta, Björn Frahm und Gun Wirtanen. 2021.
    Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
    Bioactive Characteristics through Processing. <i>Dairy</i> 2, Nr. 4: 556–575.
    doi:<a href="https://doi.org/10.3390/dairy2040044">10.3390/dairy2040044</a>, .'
  din1505-2-1: '<span style="font-variant:small-caps;">Fasse, Sylvia</span> ; <span
    style="font-variant:small-caps;">Alarinta, Jarmo</span> ; <span style="font-variant:small-caps;">Frahm,
    Björn</span> ; <span style="font-variant:small-caps;">Wirtanen, Gun</span>: Bovine
    Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
    Bioactive Characteristics through Processing. In: <i>Dairy</i> Bd. 2. Basel, MDPI
    (2021), Nr. 4, S. 556–575'
  havard: S. Fasse, J. Alarinta, B. Frahm, G. Wirtanen, Bovine Colostrum for Human
    Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics
    through Processing, Dairy. 2 (2021) 556–575.
  ieee: 'S. Fasse, J. Alarinta, B. Frahm, and G. Wirtanen, “Bovine Colostrum for Human
    Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics
    through Processing,” <i>Dairy</i>, vol. 2, no. 4, pp. 556–575, 2021, doi: <a href="https://doi.org/10.3390/dairy2040044">10.3390/dairy2040044</a>.'
  mla: Fasse, Sylvia, et al. “Bovine Colostrum for Human Consumption - Improving Microbial
    Quality and Maintaining Bioactive Characteristics through Processing.” <i>Dairy</i>,
    vol. 2, no. 4, 2021, pp. 556–75, <a href="https://doi.org/10.3390/dairy2040044">https://doi.org/10.3390/dairy2040044</a>.
  short: S. Fasse, J. Alarinta, B. Frahm, G. Wirtanen, Dairy 2 (2021) 556–575.
  ufg: '<b>Fasse, Sylvia u. a.</b>: Bovine Colostrum for Human Consumption - Improving
    Microbial Quality and Maintaining Bioactive Characteristics through Processing,
    in: <i>Dairy</i> 2 (2021), H. 4,  S. 556–575.'
  van: Fasse S, Alarinta J, Frahm B, Wirtanen G. Bovine Colostrum for Human Consumption
    - Improving Microbial Quality and Maintaining Bioactive Characteristics through
    Processing. Dairy. 2021;2(4):556–75.
date_created: 2022-05-05T12:51:45Z
date_updated: 2025-06-26T08:58:30Z
department:
- _id: DEP4021
doi: 10.3390/dairy2040044
external_id:
  isi:
  - '001178458700001'
intvolume: '         2'
isi: '1'
issue: '4'
keyword:
- bovine colostrum
- bacteria
- pathogens
- probiotic bacteria
- cost-effective processing
- heat treatment
- pasteurization
- contamination control
- immunoglobulins
- enzymes
language:
- iso: eng
page: 556-575
place: Basel
publication: Dairy
publication_identifier:
  eissn:
  - '2624-862X '
publication_status: published
publisher: MDPI
quality_controlled: '1'
status: public
title: Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
  Bioactive Characteristics through Processing
type: scientific_journal_article
user_id: '83781'
volume: 2
year: '2021'
...