RCMS Research Chair in Meat Safety

Food factory hygiene

Ozonated-water as a potential decontamination strategy against Salmonella in pig during slaughter process


Salmonella remains the major pathogenic bacteria in food hygiene. This project aims to control Salmonella at the slaughterhouse and processing steps by using an innovative decontamination approach. Ozonated water is a natural strategy which reduces the presence of pathogens and chemical residues in meat. This work is an important priority and part of a Salmonella control and surveillance strategy in the pig industry. It will provide a tool to control Salmonella infection risk at slaughterhouses and industrially maintain and enhance the control of Salmonella throughout the production line.


The use of ozonated water, free of chemical residue and bactericidal, is an interesting strategy to prevent and control the risk of cross-contamination with Salmonella at different stages of processing in slaughterhouses.


To verify the efficiency of ozonated water in reducing the contamination rate of lairage pens at the slaughterhouse. The microbiological impact of rinsing carcasses and/or working surfaces with ozonated water will be also evaluated in order to control the risk of Salmonella infection after evisceration/dressing and then at key stages of the cutting and processing operations. In addition, this program will allow the assessement of ozonated waters efficiency in improving the control of Listeria monocytogenes (L. mono.) in the production and processing of pork status of products. Thus, it will help to improve the understanding of the importance of L. mono. in primary production associated to raw materials entering slaughter plants and impacts on final product.


Guillaume Larivière-Gauthier, master, 2013, supervisor Philippe Fravalo, cosupervisors Sylvain Quessy and Ann Letellier

Financial partners

MAPAQ, Olymel