Comparison of hot water wash and trimming of pork carcasses for reducing the level bacterial contamination.

This study was carried out to evaluate the microbial contamination on pork carcasses after they had fallen on the floor in the cooler and also to evaluate the effectiveness of trimming and hot, high-pressure water washing (55 degrees C). A bacteriological analysis was done on 2 groups of 40 carcasses before and after trimming or washing, along with a group of 10 controlcarcasses. Results showed that the bacterial total count was higher (P = 0.01) on carcasses after they had fallen, but, in this study, no significant difference (P = 0.76) was found for total coliform contamination. Also, no significant difference was observed between total count for aerobic bacteria, total coliforms, and Escherichia coli before and after decontamination, no matter which technique was used. Neither trimming nor washing carcasses showed, in this study, a significant difference (P = 0.37) in the reduction of the total aerobic bacterial count on the pork carcasses analyzed (P = 0.65).