EVALUATION OF THE INFLUENCE OF PIG HAM POST – SLAUGHTERING REFRIGERATION ON HYGIENIC PARAMETERS SET IN REGULATION EC 2073/2005

In order to evaluate the influence of refrigeration on hygienic parameters, issued by EC Regulation n. 2073:2005 (amended by EC Regulation n. 1441:2007) for swine carcasses, 15 pig hams were tested for microbiological analysis, i.e. enumeration of microorganisms at 30°C and enumeration of enterobacteriacee. Ham swabbing was carried out at the end of slaughtering and after 24 hours of storing in refrigeration cells. The temperature-monitoring recorders were put in the hams at the end of cutting operations of carcasses, when the hams were placed in the refrigeration cells. The drop in the inner temperature of hams was monitored during the 24-hour storing time. In most cases, hams with an increase of background flora after 24 hours, had lower temperature at the beginning of refrigeration and the inner temperature need a shorter time to drop below 20°C, 10°C and 4°C, rather than hams associated with bacterial reduction. Therefore there was no correlation between dropping of temperature and bacterial load of hams, because the hygienic conditions of cutting operations prior to refrigeration have a greater influence on hygienic parameters than refrigeration alone.