Microbial Control Summaries for Meat and Poultry

Microbial Control Summaries for Meat and Poultry -...

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Microbial Control Summaries for Meat and Poultry Control: On the farm for red meat production Significant hazards: Beef, lamb, other ruminants Salmonella, Verotoxin-producing E. coli, C. jejuni/C. coli, Parasites Pork Salmonella, C. coli, Y. enterocolitica, Parasites Control measures: Aimed at reducing the initial level of hazard Focus on environment, water, and feed quality Control exposure to rodents, wild birds, insects, invertebrates Focus on livestock movement, mixing of animals Proper silage production Proper manure composing and handling Aimed at reducing hazard N/A Aimed at preventing an increase of hazard Rely primarily on reducing the initial level of hazard; if that fails hazard can increase Testing Evaluate health of animals Water testing for E. coli and C. jejuni/C. coli Spoilage N/A (ICMSF. Microorg. In Foods , vol. 6. 2005) Control: Transport and holding of red meat animals at abattoirs Significant hazards: Beef, lamb, other ruminants Salmonella, Verotoxin-producing E. coli, C. jejuni/C. coli, Parasites Pork Salmonella, C. coli, Y. enterocolitica, Parasites Control measures: Aimed at reducing the initial level of hazard Feed withdrawal to reduce fecal excretion Reduce intestinal fill to avoid gut breakage during slaughter Anti-mortem inspection, traceability to farm Transport vehicle design and cleanability; Cleaning between loads Cleaning holding pens Aimed at reducing hazard N/A Aimed at preventing an increase of hazard Limit transit time and stress during transit and holding Testing Check cleanliness of vehicles and pens Spoilage N/A (ICMSF. Microorg. In Foods , vol. 6. 2005) Microbial Control Summaries for Meat and Poultry 1
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Control: Slaughter and dressing of cattle and sheep Significant hazards Salmonella Verotoxin-producing E. coli C. jejuni/C. coli Parasites Control measures Aimed at reducing the initial level of hazard Cleaning and decontamination of equipment Hygienic slaughter and dressing Worker hygiene Aimed at reducing hazard Decontamination with hot water and/or approved acid Aimed at preventing an increase of hazard Avoid contact between skin or fleece and carcass surfaces Avoid transfer of gut contents to carcass Prompt carcass refrigeration Testing Hygiene monitoring of carcass Verify cleaning and sanitation routines by microbial testing,
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This note was uploaded on 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at University of Georgia Athens.

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Microbial Control Summaries for Meat and Poultry -...

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