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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 1 may 6 2002 introduction of hazards slaughter

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
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 slaughter1
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 Slaughter

Cattle Receiving

& Holding

Cross-contamination of hide during transport and holding

cattle slaughter1
Cattle Slaughter

Cattle Receiving

& Holding

Stunning

Contact with floor after stunning

cattle slaughter2
Cattle Slaughter

Cattle Receiving

& Holding

Stunning

Exsanguination

cattle slaughter3
Cattle Slaughter

Cattle Receiving

& Holding

Head & Shank

Removal

Contamination of carcass surface more extensive in areas of manual hide removal

Stunning

Exsanguination

cattle slaughter4
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 slaughter5
Cattle Slaughter

Cattle Receiving

& Holding

Head & Shank

Removal

Stunning

Hide Removal

Proper bunging (bag)

Cross-contamination

Punctures

Exsanguination

Evisceration

cattle slaughter6
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 slaughter7
Cattle Slaughter

Cattle Receiving

& Holding

Head & Shank

Removal

Carcass

Splitting

Stunning

Hide Removal

Final Wash

Exsanguination

Evisceration

cattle slaughter8
Cattle Slaughter

Cattle Receiving

& Holding

Head & Shank

Removal

Carcass

Splitting

Stunning

Hide Removal

Final Wash

Exsanguination

Evisceration

Chill

Carcass-to-carcass contact

hog slaughter
Hog Slaughter
  • Multiple processing operations
    • Scalded
    • Skinned
hog slaughter1
Hog Slaughter

Hog Receiving

& Holding

Cross-contamination of skin during transport and holding

hog slaughter2

Stunning

Hog Slaughter

Hog Receiving

& Holding

hog slaughter3

Stunning

Exsanguination

Hog Slaughter

Hog Receiving

& Holding

hog slaughter4

Scalding

Stunning

Exsanguination

Hog Slaughter

Hog Receiving

& Holding

Usually a reduction of contamination; minor spreading between carcasses

hog slaughter5

Scalding

Stunning

Dehairing

Exsanguination

Hog Slaughter

Hog Receiving

& Holding

Recontamination of surface after scalding

Possible fecal contamination

hog slaughter6

Scalding

Stunning

Dehairing

Exsanguination

Singeing

Hog Slaughter

Hog Receiving

& Holding

Some bacterial kill, but uneven

hog slaughter7

Scalding

Scraping &

Polishing

Stunning

Dehairing

Exsanguination

Singeing

Hog Slaughter

Hog Receiving

& Holding

Removes burned surface, but may spread bacteria

hog slaughter8

Scalding

Scraping &

Polishing

Stunning

Dehairing

Evisceration

Exsanguination

Singeing

Hog Slaughter

Hog Receiving

& Holding

Proper bunging

Cross-contamination

Punctures

hog slaughter9

Scalding

Scraping &

Polishing

Stunning

Dehairing

Evisceration

Exsanguination

Singeing

Wash & Chill

Hog Slaughter

Hog Receiving

& Holding

Carcass-to-carcass contact

poultry slaughter
Poultry Slaughter

Unload &

Shackle

Cross-contamination of skin during transport and holding

Flapping of wings may create aerosols & dust

poultry slaughter2

Stunning

Exsanguination

Poultry Slaughter

Unload &

Shackle

poultry slaughter3

Scalding

Stunning

Exsanguination

Poultry Slaughter

Unload &

Shackle

Usually a reduction of contamination, but can spread between carcasses

poultry slaughter4

Scalding

Stunning

Defeathering

Exsanguination

Poultry Slaughter

Unload &

Shackle

Cross-contamination from other carcasses and equipment

Possible fecal contamination

poultry slaughter5

Scalding

Stunning

Defeathering

Exsanguination

Evisceration

Poultry Slaughter

Unload &

Shackle

Possible intestinal leakage

Cross-contamination by equipment, workers and inspectors

poultry slaughter6

Scalding

Spray-washing

Stunning

Defeathering

Exsanguination

Evisceration

Poultry Slaughter

Unload &

Shackle

poultry slaughter7

Scalding

Spray-washing

Stunning

Defeathering

Chilling

Exsanguination

Evisceration

Poultry Slaughter

Unload &

Shackle

Overall reduction in contamination

Some cross-contamination possible

poultry slaughter8

Scalding

Spray-washing

Stunning

Defeathering

Chilling

Exsanguination

Evisceration

Packaging

Poultry Slaughter

Unload &

Shackle

Cross-contamination by equipment

introduction of hazards slaughter2
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.