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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 1May 6, 2002Introduction 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 • Strict sanitation and hygiene can reduce contamination; however, assurance of absence of pathogens is not possible
Introduction of Hazards - Slaughter • Primary sources of contamination • Feces • Hide contact • Aerosols and sprays • Contaminated hands or equipment • Spilling of body fluids
Cattle Slaughter Cattle Receiving & Holding Cross-contamination of hide during transport and holding
Cattle Slaughter Cattle Receiving & Holding Stunning Contact with floor after stunning
Cattle Slaughter Cattle Receiving & Holding Stunning Exsanguination
Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Contamination of carcass surface more extensive in areas of manual hide removal Stunning Exsanguination
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
Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Stunning Hide Removal Proper bunging (bag) Cross-contamination Punctures Exsanguination Evisceration
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
Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Carcass Splitting Stunning Hide Removal Final Wash Exsanguination Evisceration
Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Carcass Splitting Stunning Hide Removal Final Wash Exsanguination Evisceration Chill Carcass-to-carcass contact
Hog Slaughter • Multiple processing operations • Scalded • Skinned
Hog Slaughter Hog Receiving & Holding Cross-contamination of skin during transport and holding
Stunning Hog Slaughter Hog Receiving & Holding
Stunning Exsanguination Hog Slaughter Hog Receiving & Holding
Scalding Stunning Exsanguination Hog Slaughter Hog Receiving & Holding Usually a reduction of contamination; minor spreading between carcasses
Scalding Stunning Dehairing Exsanguination Hog Slaughter Hog Receiving & Holding Recontamination of surface after scalding Possible fecal contamination
Scalding Stunning Dehairing Exsanguination Singeing Hog Slaughter Hog Receiving & Holding Some bacterial kill, but uneven
Scalding Scraping & Polishing Stunning Dehairing Exsanguination Singeing Hog Slaughter Hog Receiving & Holding Removes burned surface, but may spread bacteria
Scalding Scraping & Polishing Stunning Dehairing Evisceration Exsanguination Singeing Hog Slaughter Hog Receiving & Holding Proper bunging Cross-contamination Punctures
Scalding Scraping & Polishing Stunning Dehairing Evisceration Exsanguination Singeing Wash & Chill Hog Slaughter Hog Receiving & Holding Carcass-to-carcass contact
Poultry Slaughter Unload & Shackle Cross-contamination of skin during transport and holding Flapping of wings may create aerosols & dust
Stunning Poultry Slaughter Unload & Shackle
Stunning Exsanguination Poultry Slaughter Unload & Shackle
Scalding Stunning Exsanguination Poultry Slaughter Unload & Shackle Usually a reduction of contamination, but can spread between carcasses
Scalding Stunning Defeathering Exsanguination Poultry Slaughter Unload & Shackle Cross-contamination from other carcasses and equipment Possible fecal contamination
Scalding Stunning Defeathering Exsanguination Evisceration Poultry Slaughter Unload & Shackle Possible intestinal leakage Cross-contamination by equipment, workers and inspectors
Scalding Spray-washing Stunning Defeathering Exsanguination Evisceration Poultry Slaughter Unload & Shackle
Scalding Spray-washing Stunning Defeathering Chilling Exsanguination Evisceration Poultry Slaughter Unload & Shackle Overall reduction in contamination Some cross-contamination possible
Scalding Spray-washing Stunning Defeathering Chilling Exsanguination Evisceration Packaging Poultry Slaughter Unload & Shackle Cross-contamination by equipment
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.