---
_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'
...
---
_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: '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'
...