Evaluation of the superficial microbiological decontamination of pig carcasses using steam application in the final wash step in a slaughterhouse
摘要
The objective of this work was to evaluate the reduction of microbiological contamination (aerobic colony count) and the impact on meat color of pig carcasses before and after the application of a steam bath in the final washing step in a slaughterhouse. Treatments were based on a 22 full factorial design with steam pressures of 3 (294.2 kPa) and 5 kgf/cm2 (490.3 kPa) and washing times of 10 and 20 s, supplemented by center points at 4 kgf/cm2 (392.2 kPa) and 15 s. A total of 112 carcasses (average weight of 135.7 ± 18.5 kg) were tested (14 per treatment and control). High steam pressure significantly reduced microbial counts on the carcass surface, with reductions ranging from 0.22 to 2.04 log CFU/cm2, while the control treatment achieved only 0.18 log CFU/cm2. Steam pressure had a stronger influence on microbial reduction than contact time (p < 0.05). The evaluation of loin muscle color showed no negative effects, with all samples remaining within acceptable commercial standards. These results support the use of steam pressure as an effective hygienic-sanitary intervention in pig slaughterhouses, capable of reducing surface contamination without compromising meat quality.