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Titre :
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Sources of contamination during slaughter and measures for control
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Auteurs :
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J. Sheridan
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Type de document :
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article/chapitre/communication
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Année de publication :
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1998
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Format :
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p. 321-339
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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CONTAMINATION
;
ABATTAGE DE BETAIL
;
BACTERIE PATHOGENE
;
DECONTAMINATION
;
CARCASSE
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Résumé :
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This paper is concerned with processes and procedures involved in the contamination of beef, lamb and pork carcasses during slaughter. The hides of beef and the fleece of sheep are major sources of carcass contamination. The spread of pathogens from beef hides to the carcass, operatives and surfaces in the abattoir is demonstrated. Efforts to clean the hide of cattle and the fleece of sheep are outlined, with reference to the success of these treatments in reducing carcass contamination. The effect of bringing very dirty or dungy animals to slaughter is considered in terms of the effect on carcass contamination after slaughter. The influence of tying the bung (or rectum) in reducing carcass contamination is discussed, as is the use of plastic bags as an additional control in preventing pathogen spread on pig carcasses. The relationship of this revised procedure in reducing the occurrence of yersiniosis in Norway is shown. The use of a commercially automated system to tie beef bungs is discussed in relation to reducing carcass contamination. A comparison between the removal of faecal contamination on carcasses by trimming or using a new steam-vacuumized system is presented.
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Source :
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Journal of Food Safety, vol.18
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