Microbiology of slaughter

Question 1

What are the main factors contributing to microbe introduction on meat?

Answer 1

• Cleanliness of life animal
• Presence of food borne pathogens
• Transportation

Question 2

What affect does animal stress have on microbiological growth?

Answer 2

If the host animal is stressed they’ll contaminate themselves with facees

Question 3

How do we lower the risk of live animal contamination?

Answer 3

The animals are checked upon arrival at slaughter house, marking them as fit, diseased or dying

Question 4

Walk through the steps of slaughtering

Answer 4

1. Animal is knocked unconscious by stunning
2. Hung upside down and neck is cut to allow blood to escape
3. Hide and head is removed
4. Intestines are removed
5. Carcass is split in half then washed

Question 5

What is Abattoir hygine?

Answer 5

Ensuring that you keep the clean and dirty processes seperate from eachother

Question 6

What part of the cows body has the most microbiological contamination?

Answer 6

The intestines

Question 7

How can you tell if a meat product is hygenically produced?

Answer 7

A health mark which means the product has been created under veterinary supervision

Question 8

What are the possible control methods that can be put into place to reduce infection risk of meat processing

Answer 8

Clean live animals
Educate slaughtermen
Minimall water use
Good refrigeration