• Forward-tracing mapped contamination from slaughter to pork retail. • Key factors influencing NTS and TBC contamination were identified. • Raw pork TBC exceeded the international limit of 5.6 log CFU/g. • TBC levels were higher in multiple than single slaughter chain ( p 0.05). Contaminated meat handlers’ hands, rinsing water, floors, and chopping surfaces were identified as key contributors to microbial contamination. These findings highlight substantial contamination along the pork value chain and the need to strengthen hygiene prerequisites and critical control points to improve pork safety.
Kivali et al. (Fri,) studied this question.