1 / 32

Pathogen Reduction Dialogue Panel 1 May 6, 2002 Introduction of Hazards - Slaughter

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

mari-mccall
Download Presentation

Pathogen Reduction Dialogue Panel 1 May 6, 2002 Introduction of Hazards - Slaughter

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Pathogen Reduction Dialogue Panel 1May 6, 2002Introduction of Hazards - Slaughter Gary R. Acuff, PhD Professor of Food Microbiology Texas A & M University

  2. 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

  3. Introduction of Hazards - Slaughter • Primary sources of contamination • Feces • Hide contact • Aerosols and sprays • Contaminated hands or equipment • Spilling of body fluids

  4. Cattle Slaughter Cattle Receiving & Holding Cross-contamination of hide during transport and holding

  5. Cattle Slaughter Cattle Receiving & Holding Stunning Contact with floor after stunning

  6. Cattle Slaughter Cattle Receiving & Holding Stunning Exsanguination

  7. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Contamination of carcass surface more extensive in areas of manual hide removal Stunning Exsanguination

  8. 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

  9. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Stunning Hide Removal Proper bunging (bag) Cross-contamination Punctures Exsanguination Evisceration

  10. 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

  11. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Carcass Splitting Stunning Hide Removal Final Wash Exsanguination Evisceration

  12. Cattle Slaughter Cattle Receiving & Holding Head & Shank Removal Carcass Splitting Stunning Hide Removal Final Wash Exsanguination Evisceration Chill Carcass-to-carcass contact

  13. Hog Slaughter • Multiple processing operations • Scalded • Skinned

  14. Hog Slaughter Hog Receiving & Holding Cross-contamination of skin during transport and holding

  15. Stunning Hog Slaughter Hog Receiving & Holding

  16. Stunning Exsanguination Hog Slaughter Hog Receiving & Holding

  17. Scalding Stunning Exsanguination Hog Slaughter Hog Receiving & Holding Usually a reduction of contamination; minor spreading between carcasses

  18. Scalding Stunning Dehairing Exsanguination Hog Slaughter Hog Receiving & Holding Recontamination of surface after scalding Possible fecal contamination

  19. Scalding Stunning Dehairing Exsanguination Singeing Hog Slaughter Hog Receiving & Holding Some bacterial kill, but uneven

  20. Scalding Scraping & Polishing Stunning Dehairing Exsanguination Singeing Hog Slaughter Hog Receiving & Holding Removes burned surface, but may spread bacteria

  21. Scalding Scraping & Polishing Stunning Dehairing Evisceration Exsanguination Singeing Hog Slaughter Hog Receiving & Holding Proper bunging Cross-contamination Punctures

  22. Scalding Scraping & Polishing Stunning Dehairing Evisceration Exsanguination Singeing Wash & Chill Hog Slaughter Hog Receiving & Holding Carcass-to-carcass contact

  23. Poultry Slaughter Unload & Shackle Cross-contamination of skin during transport and holding Flapping of wings may create aerosols & dust

  24. Stunning Poultry Slaughter Unload & Shackle

  25. Stunning Exsanguination Poultry Slaughter Unload & Shackle

  26. Scalding Stunning Exsanguination Poultry Slaughter Unload & Shackle Usually a reduction of contamination, but can spread between carcasses

  27. Scalding Stunning Defeathering Exsanguination Poultry Slaughter Unload & Shackle Cross-contamination from other carcasses and equipment Possible fecal contamination

  28. Scalding Stunning Defeathering Exsanguination Evisceration Poultry Slaughter Unload & Shackle Possible intestinal leakage Cross-contamination by equipment, workers and inspectors

  29. Scalding Spray-washing Stunning Defeathering Exsanguination Evisceration Poultry Slaughter Unload & Shackle

  30. Scalding Spray-washing Stunning Defeathering Chilling Exsanguination Evisceration Poultry Slaughter Unload & Shackle Overall reduction in contamination Some cross-contamination possible

  31. Scalding Spray-washing Stunning Defeathering Chilling Exsanguination Evisceration Packaging Poultry Slaughter Unload & Shackle Cross-contamination by equipment

  32. 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.

More Related