REDUCTION OF Salmonella spp. LEVELS IN SWINE CARCASS AT THE SLAUGHTERHOUSE, USING HOT WATER BATH AT 80°C
Porcine salmonellosis is of important economic and food safety importance, as it is a cause of foodinfections in humans, and is present in large scale in finishing pigs due to lymph node latency and rearingconditions. The objective of this study was to evaluate the reduction in Salmonella spp. in slaughterswine carcasses, after slaughtering under a bath with water at 80 ° C. Ninety swine carcasses wereevaluated after slaughter at four harvesting points (leg, loin, belly and double chin), before and afterbathing with water at 80 °C, in 720 samples, with quantitative analysis by the number method moreprobable. In slaughtering 43.33% (39/90) of the animals were positive before hot water applicationrepresented by 62 positive samples. After the intervention, 88.71% (55/62) of the positive sampleszeroed the counts, in seven samples there was no reduction and in 11 samples, there was positivity inpreviously negative animals. The typifications of all positives were Salmonella Typhimurium. Thesamples with the greatest reduction in the count were double chin and belly samples with a concentrationof 330 NMP / g that subsequently zeroed. Treatment with hot water bath in the carcasses was efficient,with significant difference of positivity before and after the intervention. There were cases of crosscontamination after intervention in animals that remained positive and animals negative. Intervention by bathing the carcasses after gutting with 80 ° C water reduces the Salmonella spp. count and iseconomically viable.