Abstract This study analyses the prevalence of Salmonella on the surface of pig carcasses and identifies the serotypes present, in order to determine risk factors associated with the slaughter process. We analysed 393 samples, using the abrasive pad method, from pig carcasses obtained from three small slaughterhouses in southern Spain. Of the 393 samples, 45 (11.4%; 95% CI: 8.3–14.6%) were contaminated with Salmonella, with the main serotypes being S. Typhimurium (35.6%), S. Derby (31.1%) and S. Rissen (11.1%). In addition to this analysis, we examined 13 risk factors that have been described in previous research. The polishing stage, the use of pressurised water at the intermediate cleaning stage and the turbidity of the scalding water were the main risk factors found to be associated with the presence of Salmonella. Scalding the carcass using water with a turbidity exceeding 1000 NTU increases the risk of contamination by Salmonella (1001–2000 NTU, OR = 3.24, 95%CI: 1.12–9.35; >2000 NTU, OR = 6.26, 95%CI: 1.42–27.46), while the omission of the polishing stage (OR = 0.10; 95%CI: 0.01–0.87) and not using pressurised water in an intermediate cleaning process (OR = 0.09, 95%CI: 0.01–0.48) decrease the risk of contamination by this pathogen.

中文翻译：

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关于与猪尸体上存在沙门氏菌相关的风险因素的新见解。小型屠宰场的教训

摘要 本研究分析了猪尸体表面沙门氏菌的流行情况并确定了存在的血清型，以确定与屠宰过程相关的风险因素。我们使用研磨垫法分析了来自西班牙南部三个小型屠宰场的猪尸体的 393 个样本。在 393 个样本中，45 个（11.4%；95% CI：8.3–14.6%）被沙门氏菌污染，主要血清型为鼠伤寒沙门氏菌（35.6%）、德比沙门氏菌（31.1%）和瑞森沙门氏菌（11.1%） %）。除了这项分析之外，我们还检查了之前研究中描述的 13 个风险因素。抛光阶段、中间清洁阶段使用加压水和滚烫水的浊度是发现与沙门氏菌存在相关的主要风险因素。