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Pathogen Reduction Dialogue Panel 1 May 6, 2002 Introduction of Hazards - Slaughter

Pathogen Reduction Dialogue Panel 1 May 6, 2002 Introduction of Hazards - Slaughter. Gary R. Acuff, PhD Professor of Food Microbiology Texas A & M University. Introduction of Hazards - Slaughter. Slaughter processes Uniformity Hazards Enteric pathogens

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Pathogen Reduction Dialogue Panel 1 May 6, 2002 Introduction of Hazards - Slaughter

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  1. Pathogen Reduction Dialogue Panel 1May 6, 2002Introduction of Hazards - Slaughter Gary R. Acuff, PhD Professor of Food Microbiology Texas A & M University

  2. Introduction of Hazards - Slaughter • Slaughter processes • Uniformity • Hazards • Enteric pathogens • Strict sanitation and hygiene can reduce contamination; however, assurance of absence of pathogens is not possible

  3. Introduction of Hazards - Slaughter • Primary sources of contamination • Feces • Hide contact • Aerosols and sprays • Contaminated hands or equipment • Spilling of body fluids

  4. Cattle Slaughter Cattle Receiving & Holding Cross-contamination of hide during transport and holding

  5. Cattle Slaughter Cattle Receiving & Holding Stunning Contact with floor after stunning

  6. Cattle Slaughter Cattle Receiving & Holding Stunning Exsanguination

  7. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Contamination of carcass surface more extensive in areas of manual hide removal Stunning Exsanguination

  8. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Stunning Hide Removal Initial incision Aerosols and dust generated Workers’ hands Contact of hide with exposed tissue surface Exsanguination

  9. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Stunning Hide Removal Proper bunging (bag) Cross-contamination Punctures Exsanguination Evisceration

  10. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Carcass Splitting Processing environment… Floors, walls, contact surfaces, airborne contamination, aqueous sources, utensils, personnel Stunning Hide Removal Exsanguination Evisceration

  11. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Carcass Splitting Stunning Hide Removal Final Wash Exsanguination Evisceration

  12. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Carcass Splitting Stunning Hide Removal Final Wash Exsanguination Evisceration Chill Carcass-to-carcass contact

  13. Hog Slaughter • Multiple processing operations • Scalded • Skinned

  14. Hog Slaughter Hog Receiving & Holding Cross-contamination of skin during transport and holding

  15. Stunning Hog Slaughter Hog Receiving & Holding

  16. Stunning Exsanguination Hog Slaughter Hog Receiving & Holding

  17. Scalding Stunning Exsanguination Hog Slaughter Hog Receiving & Holding Usually a reduction of contamination; minor spreading between carcasses

  18. Scalding Stunning Dehairing Exsanguination Hog Slaughter Hog Receiving & Holding Recontamination of surface after scalding Possible fecal contamination

  19. Scalding Stunning Dehairing Exsanguination Singeing Hog Slaughter Hog Receiving & Holding Some bacterial kill, but uneven

  20. Scalding Scraping & Polishing Stunning Dehairing Exsanguination Singeing Hog Slaughter Hog Receiving & Holding Removes burned surface, but may spread bacteria

  21. Scalding Scraping & Polishing Stunning Dehairing Evisceration Exsanguination Singeing Hog Slaughter Hog Receiving & Holding Proper bunging Cross-contamination Punctures

  22. Scalding Scraping & Polishing Stunning Dehairing Evisceration Exsanguination Singeing Wash & Chill Hog Slaughter Hog Receiving & Holding Carcass-to-carcass contact

  23. Poultry Slaughter Unload & Shackle Cross-contamination of skin during transport and holding Flapping of wings may create aerosols & dust

  24. Stunning Poultry Slaughter Unload & Shackle

  25. Stunning Exsanguination Poultry Slaughter Unload & Shackle

  26. Scalding Stunning Exsanguination Poultry Slaughter Unload & Shackle Usually a reduction of contamination, but can spread between carcasses

  27. Scalding Stunning Defeathering Exsanguination Poultry Slaughter Unload & Shackle Cross-contamination from other carcasses and equipment Possible fecal contamination

  28. Scalding Stunning Defeathering Exsanguination Evisceration Poultry Slaughter Unload & Shackle Possible intestinal leakage Cross-contamination by equipment, workers and inspectors

  29. Scalding Spray-washing Stunning Defeathering Exsanguination Evisceration Poultry Slaughter Unload & Shackle

  30. Scalding Spray-washing Stunning Defeathering Chilling Exsanguination Evisceration Poultry Slaughter Unload & Shackle Overall reduction in contamination Some cross-contamination possible

  31. Scalding Spray-washing Stunning Defeathering Chilling Exsanguination Evisceration Packaging Poultry Slaughter Unload & Shackle Cross-contamination by equipment

  32. Introduction of Hazards - Slaughter • Major sources must be controlled • Minor sources probably pale in comparison. • Reminder • Serious illness can result from improperly prepared meat or poultry from apparently healthy animals. • Contamination of meat or poultry continues to be possible from stunning until consumption.

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