Salmonella in pig lairage and in stunning box

Abstract

Salmonella is one of the most important zoonotic pathogens and the consumption of pork meat is a major source of human infection. The aim of this study was to investigate the presence of Salmonella on different surfaces in the pig lairage and stunning box as potential sources of cross contamination of animals and carcasses. Sampling was conducted in two abattoirs (slaughterhouse A and slaughterhouse B). Samples were taken from slaughterhouse A in two instances (sampling I and II, a total of 60 samples) and in slaughterhouse B once (sampling III, a total of 30 samples), from each of the following sites: floor of ramp at unloading area, race between unloading area and holding pens area, walls of holding pens, floor of holding pens, water troughs in pens, drainage for fluids/feces, race between holding pen and main race, race before stunning box, gates between race and stunning box, stunning box floor. Of the total number of examined samples, the percentage of positive samples for Salmonella in the lairage was 12.50% (72 / 9), and samples from the surface of the stunning box was 61.11%. (18 / 11). Surfaces in a lairage and stunning box are regularly contaminated with salmonella, and can pose potential sources of cross contamination of animals and carcasses.