Nina Langkabel

Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter

Alina Kirse, Bastian Wyink, Henrike von Haacke, Thomas Alter et autres

Abstract As production of food from animal origin is always associated with microbiological contamination, there is a possible risk for consumers to be exposed to pathogenic microorganisms. It is therefore crucial to control microbiological contamination at all process steps with appropriate measures …

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Additional file 1 of Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter

Alina Kirse, Bastian Wyink, Henrike von Haacke, Thomas Alter et autres

Additional file 1: Supplementary Figure 1. Total viable count by author, process step and sampling method at trial level. Supplementary Table 1. Descriptive Enterobacteriaceae contamination measures by process step, sample category and unit at trial level. Supplementary Figure 2. Enterobacteriaceae contamination measures …

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Additional file 1 of Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter

Alina Kirse, Bastian Wyink, Henrike von Haacke, Thomas Alter et autres

Additional file 1: Supplementary Figure 1. Total viable count by author, process step and sampling method at trial level. Supplementary Table 1. Descriptive Enterobacteriaceae contamination measures by process step, sample category and unit at trial level. Supplementary Figure 2. Enterobacteriaceae contamination measures …

de (code pays fourni par la source)

Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter

Alina Kirse, Bastian Wyink, Henrike von Haacke, Thomas Alter et autres

Abstract As production of food from animal origin is always associated with microbiological contamination, there is a possible risk for consumers to be exposed to pathogenic microorganisms. It is therefore crucial to control microbiological contamination at all process steps with appropriate measures …

de (code pays fourni par la source)

Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter

Alina Kirse, Bastian Wyink, Henrike von Haacke, Thomas Alter et autres

Abstract As production of food from animal origin is always associated with microbiological contamination, there is a possible risk for consumers to be exposed to pathogenic microorganisms. It is therefore crucial to control microbiological contamination at all process steps with appropriate measures …

de (code pays fourni par la source)

Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter

Alina Kirse, Bastian Wyink, Henrike von Haacke, Thomas Alter et autres

As production of food from animal origin is always associated with microbiological contamination, there is a possible risk for consumers to be exposed to pathogenic microorganisms. It is therefore crucial to control microbiological contamination at all process steps with appropriate measures to …

Cleanliness of pigs on arrival at the abattoir and its impact on the microbial status in the lairage and after singeing: a cross-sectional study regarding different husbandry systems

Julia Gross, Nina Langkabel, Roswitha Merle, Diana Meemken

Abstract European Union regulations stipulate that only clean animals can be delivered for slaughter. In Germany, this is specified by a scheme in the national administrative regulation, categorizing delivery batches into “clean” or “not clean”. This study investigated whether the visual cleanliness …

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Nano-coating with silicon dioxide to reduce the occurrence of bacterial contamination in a pig abattoir drinking system

Celine Buder, Nina Langkabel, Alina Kirse, Mirjam Kalusa et autres

A recently discovered source for infection of slaughter pigs, and thus entry for bacteria into the food chain, is the installed drinking equipment in lairage pens of pig abattoirs. To mitigate this, nano-coating of stainless steel, currently used in human medicine fields …

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Nano-coating with silicon dioxide to reduce the occurrence of bacterial contamination in a pig abattoir drinking system

Celine Buder, Nina Langkabel, Alina Kirse, Mirjam Kalusa et autres

A recently discovered source for infection of slaughter pigs, and thus entry for bacteria into the food chain, is the installed drinking equipment in lairage pens of pig abattoirs. To mitigate this, nano-coating of stainless steel, currently used in human medicine fields …

Development of a harmonized and risk-based code system for post-mortem inspection of broilers

Michał Majewski, Lis Alban, Désirée S. Jansson, Thomai Lazou et autres

In most European countries, findings detected at post-mortem inspection (PMI) of broilers at slaughter are registered using national or regional code systems. The aim of this study was to map and compare existing national broiler PMI code systems in Europe and to …

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Comparison of european surveillance and control programs for Salmonella in broiler and Turkey chains

João Cota, Nina Langkabel, Lisa Barco, Abbey Olsen et autres

For the past years, Salmonella has been one of the major foodborne pathogens in Europe, leading to the development of several control efforts to reduce its impact on human health. Poultry meat has been consistently implicated in foodborne cases of salmonellosis. One …

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Opportunities to Improve Animal Welfare during Transport and Slaughter of Cattle and Pigs through Staff Training—Results of a Delphi Survey

F. Eichler, Veronica Duckwitz, Rudi Isbrandt, Svea Nicolaisen et autres

To improve animal welfare for cattle and pigs during transport and at slaughter, online training modules for all staff including employees in the lairage pen, the slaughter line as well as animal welfare officers are developed at Freie Universität Berlin, Germany. Before …

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