Comparison of the destructive and non-destructive sampling techniques for microbiological control of meat surfaces - 2. Sections of swine

Since the decision 2001/471/EC (Commission, 2001) came into force in July 2003, all registered meat suppliers are obliged to a constant microbiological check of general hygiene. This does not only cover bacteriological investigations in order to examine cleaning and disinfection processes but also the scrutiny of surface germ contamination of meat. As most adequate sampling methods we preferably advice the destructive method (cork driller) or swabbing methods. With the objective to make a contribution of the verification of technical sampling methods, we tested different technical sampling methods in order to record the surface germ contamination in one dissection factory. In the first publication we presented our results of swine carcasses. In the second statement we will publish the results of our investigation of different parts of the body like the shoulder and the neck. Also in this case, we can confirm that under defined conditions not only the swabbing method but also contact plate methods are suitable for bacteriological samples. Furthermore, the comparability of the received results with the reference method (destructive method) can be guaranteed by the adoption of a simple algorithm.