Aiming at investigating the potential sources of Campylobacter spp. contamination in pig slaughterhouse in eastern China, a total of 2056 samples were collected in pork production chain stretching from the upstream farm to the slaughterhouse, including 54 cloacal swabs from 54 live pigs on farm, 1726 samples from 214 pig carcasses along the eight main steps in the slaughtering line, and 276 samples from slaughtering environment. Campylobacter spp. were found, may be propagated in each slaughtering step, with an average prevalence of 19.3% (333/1726). The isolation rate of Campylobacter spp. in samples collected before the slaughter (42.5%, 4.87 ± 1.23 log colony-forming units [CFU]/g), dehairing (28%, 2.40 ± 0.49 log CFU/500 cm2), and evisceration (29.4%, 2.50 ± 0.54 log CFU/500 cm2) were significantly higher than other slaughter processes (p < 0.05). The prevalence of Campylobacter spp. of pigs on farm was 18.5% (10/54), compared to the slaughtering environment, which was 27.9% (77/276). Campylobacter spp. isolates were obtained from a batch of samples in slaughterhouse and farm belonged to ST-828 complex. Interventions are required to minimize Campylobacter spp. contamination in slaughtering line, especially during dehairing and evisceration. The upstream farm was an additional and usually neglected source of contamination. These findings may provide a new perspective regarding the safety provision of Campylobacter spp. contamination in pork meat production.
Keywords: Campylobacter spp.; environment; farm; pig slaughterhouse; prevalence.