Intervention/Decontamination Strategies for Control of Foodborne Pathogens at Slaughter Flashcards
Describe the process of slaughter and dressing of main red meat animals
- Stunning- bolt, modified atmopshere, electrical current
- Sticking and bleeding- shortest possible duration between stunning and bleeding
- Tying the oesophagus and rectum
- Skinning- general hygiene, knife technique, udder removal
- mechanical- upward, downwards (best), side
- Evisceration
- Carcass spliting
- Head removal- pigs important for tonsils
- Sanitation
What can contaminate slaughtered animals before skinning?
What are the main routes of carcass contamination?
Where are the most microrganisms on the hide of slaughtered animasl from highest to lowest?
Slaughtered before skinning
Airborne, equipment, people, gut spillage
Main routes- hide, direct or indirect (workers hands/knives)
Hide skin- highest amount of pathogens
feet> brisket> rump> flank
How can verifeye be used for control after contamination?
What are the disadvantages?
Based on spectroscopic imaging- flourescence
Derivative of chlorophyll
Disadvantages-
depends on the diet, there derivatives of chorophyll varies
shows the contaminated area which can be removed
What are hazard based interventions for control?
What are GHP based control measures?
Hazard-
any intervention that has significant and persistent effect in reducing carcass microbial contamination
Cattle hide interventions- chemical washes with vaccuming and immobilisation
GHP- good hygiene practice
Lack of evidence, shown inconsistent results
What is the legislation around interventions and control of pathogens?
EU- interventions with substances other then potable water are permissable but must be subject to regulatory authorisation following a risk assessment bt EFSA
Lactic acid is allowed to be used on surface of bovine carcasses
GHP first
Why does decontamination of beef carcasses attract attention?
Total prevention of microbial contamination of beef carcasses solely by good hygiene is unachiveable
Regulators and producers and consumers want to reduce the risk further
Routinely done in America- chlorinated chicken
Why is pre-slaughter washing difficult?
What are the benefirs of post-slaughter preskinning treatments of hides?
Pre-slaughter washing- hazardous, animals don’t like it, can become recontaminated
Post-slaughter, pre-skinning treatment- proactive, deals with causes, no animal welfare concern, aggresive treatments possible (thick hide)
What are the possible approaches ti hide treatments?
Removal of bacteria- washing
Decontamination- eliminate/kill bacteria on hair- not possible to completely elminate
Immobilisation- stick bacteria to hair
What are the limitations of hide decontamination technologies?
Effectivness
Cost and space restrictions
Environemental pollution with chemical waste
Impacts hide value
What is the vaccclip system?
Pre-slaughter clipping
Removed dirt with hose minimising airborne contamination
Optimal location after bleeding alley
How can the carcass be decontaminated?
Wash- hot hater >74 degrees
Steam decontamination- >80 degrees, <85 to prevent cooked appearance
Steam vaccuming- spot treatment
Physical removal of visivle faecal contamination, used on locations prone, knife trimming then steam
Organic acids- America- lactic, acetic, citric
Irradiation- doesn’t inactivate viruses/toxins, oxidation of fat producing toxic compounds, consumer resistance
What is the multiple herdle technology?
Combination of 205 interventions
- Hide on carcass wash
- Pre-evisceration rinse/spray
- Steam, vaccum
- Post eviscerations carcass wash
- Steam or hot water pasturisation
- Final acid rinse
- Spray chill
- Post wash chill
