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FFL-JA-Forskningsmidlene for jordbruk og matindustri

Risk-based hygiene control in pork slaughterhouses

Alternative title: Risikobasert hygienekontroll i svineslakterier.

Awarded: NOK 0.49 mill.

Mandatory microbiological testing of carcasses are expensive for slaughterhouses, and the preventive effect on public health and value for decision makers are questioned. In order to improve 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 will inspire better routines, training of personnel and investments for hygiene improvements. Better hygiene will result in less bacteria on carcasses, which will contribute to fewer cases of human illnesses, 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 correspond to the “smiley" scheme 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.

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.

Funding scheme:

FFL-JA-Forskningsmidlene for jordbruk og matindustri