Food Standards Agency
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This project aims to identify alternative pig processing approaches and decontamination steps that have the potential to reduce salmonella contamination of pig meat.
Study Duration : July 2005 to July 2007
Contractor : University of Bristol
The Agency has a target to reduce salmonella in pigs by 50% by 2010. In the slaughterhouse, new or alternative approaches to pig slaughtering and decontamination processes may lead to a reduction in salmonella contamination of pig carcasses. A review of potential techniques, together with a practical and economic assessment, will enable processes with the highest potential to reduce salmonella contamination to be identified.
A review on pig and other slaughtering processes and decontamination processes will be undertaken. Alternative slaughter processes and decontamination methods will be designed and tested in the slaughterhouse environment and their effects on salmonella contamination will be measured.
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