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National Agricultural Library
U.S. Department of Agriculture
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Reduction of Salmonella Contamination of Pig Meat

Objective

This project aims to identify alternative pig processing approaches and decontamination steps that have the potential to reduce salmonella contamination of pig meat.

<p>A review on pig and other slaughtering processes and decontamination processes will be undertaken. Alternative slaughter processes and decontamination methods will be designed and tested in the slaughterhouse environment and their effects on salmonella contamination will be measured.

More information

The Agency has a target to reduce salmonella in pigs by 50% by 2010.

<p>In the slaughterhouse, new or alternative approaches to pig slaughtering and decontamination processes may lead to a reduction in salmonella contamination of pig carcasses.

<p>A review of potential techniques, together with a practical and economic assessment, will enable processes with the highest potential to reduce salmonella contamination to be identified.

<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/&quot; target="_blank">Food

Standards Agency Research webpage</a>.

Institution
Bristol University
Start date
2005
End date
2007
Funding Source
Food Standards Agency
Project number
M01038
Categories
Salmonella