Mandatory microbiological testing of carcasses is costly for slaughterhouses, and questions are being raised about its effectiveness in improving food safety. To reduce bacterial levels on pig carcasses and thereby improve food safety, we have developed the software “Hygienic Accounting” (HPR) in two steps: i) a science-based protocol for detailed hygiene auditing along the slaughter line, with response categories and weighted scoring, and
ii) a user-friendly web-based software for the protocol, where results are displayed with graphs and a list of recommended improvements supported by images and videos. This feedback is a hygiene indicator, which reflects the slaughterhouse’s ability to manage microbiological hazards and will inspire better routines, staff training, and investments in hygiene improvements. Better hygiene will result in less bacteria on the meat, which will reduce human foodborne illnesses, extend the shelf life of meat products, and reduce food waste.
In a baseline study, HPR will be used in 20 Norwegian and European slaughterhouses, where results will be compared with bacterial levels on carcasses and a new European tool for risk categorisation of slaughterhouses. The study will document hygiene levels in Norway compared to Europe. The two tools together will complement each other and improve food safety.
Microbiological contamination of carcasses, including bacterial dynamics and diversity, is being investigated by the Norwegian Veterinary Institute. This information can reveal which bacteria are found where along the line and the effect of slaughter measures on which types of bacteria survive.
A survey will be conducted among stakeholders regarding attitudes and willingness to facilitate more sustainable pork production, hygiene, and risk perception.
Mandatory microbiological testing of carcasses are costly for slaughterhouses, and the preventive effect on public health and value for decision makers are questioned. For improving meat safety by reduced bacterial loads on pig carcasses, a software tool, "Hygiene Performance Rating" (HPR) will be developed in two steps; i) development of a science-based protocol for detailed hygiene audit along the slaughter line, with categories of answers and weighted scoring system, and ii) development of a user-friendly web-based tool for this protocol, where results are shown by graphs and a list of recommended improvements substantiated by photos and videos. This feedback is a hygiene indicator, which reflects the slaughterhouse's capacity to handle microbiological hazards, and also entail and inspire better routines and training of personnel and investments for hygiene improvements. Better hygiene will result in less bacteria on carcasses, which will contribute to fewer human illness cases, longer shelf-lives of meat products and less food waste.
In a baseline study, this tool will be used in 20 Norwegian and European slaughterhouses, where HPR results will be compared with bacterial loads on carcasses and a new European tool for risk-categorization of slaughterhouses. The study will document hygiene levels in Norway compared with Europe. Risk categorization of slaughterhouses, proposed by EFSA, will corresponds to the scheme of "smileys" for restaurants. The two tools together will complement each other and improve meat safety.
Effects of selected operations along the slaughter line on the microbiological contamination of carcasses, including bacterial dynamics and diversity, will be investigated by the Norwegian Veterinary Institute.
A survey among stakeholders concerning attitudes and willingness for facilitating more sustainable pork production, hygiene, and risk perception will be performed.
