Assessment of Current Slaughtering Status and Bacterial Contamination in Pork Meat in Slaughter Places in Nam Dinh Province

Received: 05-05-2014

Accepted: 26-06-2014

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Issue: Vol. 12 No. 4 (2014)

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CHĂN NUÔI – THÚ Y – THỦY SẢN

How to Cite:

Hoang, C., Thuy, N., & Tiep, N. (2024). Assessment of Current Slaughtering Status and Bacterial Contamination in Pork Meat in Slaughter Places in Nam Dinh Province. Vietnam Journal of Agricultural Sciences, 12(4), 549–557. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/113

Assessment of Current Slaughtering Status and Bacterial Contamination in Pork Meat in Slaughter Places in Nam Dinh Province

Cam Ngoc Hoang (*) 1, 2 , Nguyen Thi Thanh Thuy 2 , Nguyen Ba Tiep 3, 4

  • 1 Học viên sau đại học, Học viện Nông nghiệp Việt Nam
  • 2 Cơ quan Thú y vùng
  • 3 Khoa Thú y, Học viện Nông nghiệp Việt Nam
  • 4 Học viên cao học, Khoa Thú y,Học viện Nông nghiệp Việt Nam

    • Keywords

    Bacterial contamination, Namdinh, pork meat, slaughter hygien

    Abstract


    Assessment of slaughtering status in Namdinh showedthat the province had2060 slaughter sites and 3 industrial slaughterhouses. Slaughtering conditions of all slaughter sites didnot meet criteria of the control acts including consciousnessand practices of people involved in slaughter process as well as veterinary inspection. Total aerobic microbial count and E.colicount indicatedthat water for slaughter process was heavily contaminated. Only 19.51% and 36.59% of water samples met the criteria for total aerobic microbial count and E.colicount, respectively. The ratio of pork meat samples that met the criteria was highest for Salmonellacount (90.24%), follwed by E. coli count (76.83%) and S. aureus count (68.29%). The industrial slaughterhouses hadhigher ratios of samples that meet the criteria of slaughter inspection. The study showedthat control and assessment of slaughtering activity, consultance and education for people involved in slaughter process might be good measures for elimination of microbialcontamination of meat during slaughter process that contributes to public health protection.

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