Evaluation of Bacterial Contamination Source in Pork during Transportation and Distribution in Phitsanulok Province

Abstract

The purpose of this study was to investigate the source of bacterial contamination in pork during transportation and distribution. During transportation, surface swab samples (n=30) were collected from freight tricycles (n=30) and refrigerator truck (n=30), and fifty samples of carcass after transport were obtained from each vehicle type. In part of meat distribution, swab samples were collected from butcher’s hand, stall and equipment, and collected pork sample (belly, loin and mince pork) from five different retail pork shop. All samples were determined the number of total aerobic bacteria (TAB), Escherichia coli, Salmonella spp. and Coliform. The evaluation found that the surface of freight tricycles was more contaminated with TAB and coliform than refrigerator truck (P<0.05). The carcasses transported by refrigerator truck without temperature control showed significantly higher bacterial counts than the carcasses transported by freight tricycles. During meat distribution, meat grinder was the most contaminated with bacteria. On the other hand, knife was the least contaminated with bacteria (P<0.05). In part of pork, found that the number of TAB, E. coli, Salmonella spp. and Coliform were highest in mince pork and followed by loin and belly, respectively (P<0.05). Therefore, from these results can concluded that the transportation of carcass without temperature control and poor sanitation practices during meat distribution may result in a bacterial contamination and spoilage of pork.