Evaluation of pig welfare in lairage and process hygiene in a single abattoir

• Main Authors: Ivan Nastasijevic, Brankica Lakicevic, Mladen Raseta, Vesna Djordjevic, Vesna Jankovic, Boris Mrdovic, Ivana brankovic-Lazic
• Format: Article
• Language: English
• Published: Institute of meat hygiene and technology 2018-09-01
• Series: Meat Technology
• Subjects: abattoir lairage; pig wellfare; slaughter; process hygiene
• Online Access: http://www.journalmeattechnology.com/index.php/meat_technology/article/view/81

Food safety is indirectly affected by the welfare of food animals, due to close links between animal welfare, animal health and food borne diseases. Stress factors and poor welfare can lead to increased susceptibility to disease among animals and may intensify the fecal shedding of food borne pathogens, e.g. Salmonella, Campylobacter, Yersinia, and human pathogenic STEC in the pre-slaughter phase: on-farm, in transport and in lairage. This study evaluated two aspects: a) assessment of pig welfare in abattoir lairage founded on animal-based categories, and b) the relationship between pig welfare and microbial process hygiene at slaughter. The results revealed that the animal-based category ‘manure on the body’ assessed in abattoir lairage corresponded with microbial process hygiene at slaughter.