Introduction of Hazards – Slaughter

Pathogen Reduction Dialogue Panel 1

May 6, 2002

Introduction of Hazards - Slaughter

Gary R. Acuff, PhDProfessor of Food

MicrobiologyTexas A & M University

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 - Slaughter

Primary sources of contamination Feces Hide contact Aerosols and sprays Contaminated hands or equipment Spilling of body fluids

Cattle Receiving& Holding

Cattle Slaughter

Cross-contamination of hide during transport and holding

Cattle Receiving& Holding

Stunning

Cattle Slaughter

Contact with floor after stunning

Cattle Receiving& Holding

Stunning

Exsanguination

Cattle Slaughter

Cattle Receiving& Holding

Stunning

Exsanguination

Head & ShankRemoval

Cattle Slaughter

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

Cattle Receiving& Holding

Stunning

Exsanguination

Head & ShankRemoval

Hide Removal

Cattle Slaughter

Initial incision

Aerosols and dust generated

Workers’ hands

Contact of hide with exposed tissue surface

Cattle Receiving& Holding

Stunning

Exsanguination

Head & ShankRemoval

Hide Removal

Evisceration

Cattle Slaughter

Proper bunging (bag)

Cross-contamination

Punctures

Cattle Receiving& Holding

Stunning

Exsanguination

Head & ShankRemoval

Hide Removal

Evisceration

CarcassSplitting

Cattle Slaughter

Processing environment…

Floors, walls, contact surfaces, airborne contamination, aqueous sources, utensils, personnel

Cattle Receiving& Holding

Stunning

Exsanguination

Head & ShankRemoval

Hide Removal

Evisceration

CarcassSplitting

Final Wash

Cattle Slaughter

Cattle Receiving& Holding

Stunning

Exsanguination

Head & ShankRemoval

Hide Removal

Evisceration

CarcassSplitting

Final Wash

Chill

Cattle Slaughter

Carcass-to-carcass contact

Hog Slaughter

Multiple processing operations Scalded Skinned

Hog Receiving& Holding

Hog Slaughter

Cross-contamination of skin during transport and holding

Hog Receiving& Holding

Hog Slaughter

Stunning

Hog Receiving& Holding

Hog Slaughter

Stunning

Exsanguination

Hog Receiving& Holding

Hog Slaughter

Stunning

Exsanguination

Scalding

Usually a reduction of contamination; minor spreading between carcasses

Hog Receiving& Holding

Hog Slaughter

Stunning

Exsanguination

Scalding

Dehairing

Recontamination of surface after scalding

Possible fecal contamination

Hog Receiving& Holding

Hog Slaughter

Stunning

Exsanguination

Scalding

Dehairing

SingeingSome bacterial kill, but uneven

Hog Receiving& Holding

Hog Slaughter

Stunning

Exsanguination

Scalding

Dehairing

Singeing

Scraping &Polishing

Removes burned surface, but may spread bacteria

Hog Receiving& Holding

Hog Slaughter

Stunning

Exsanguination

Scalding

Dehairing

Singeing

Scraping &Polishing

Evisceration

Proper bunging

Cross-contamination

Punctures

Hog Receiving& Holding

Hog Slaughter

Stunning

Exsanguination

Scalding

Dehairing

Singeing

Scraping &Polishing

Evisceration

Wash & Chill

Carcass-to-carcass contact

Unload &Shackle

Poultry Slaughter

Cross-contamination of skin during transport and holding

Flapping of wings may create aerosols & dust

Unload &Shackle

Poultry Slaughter

Stunning

Unload &Shackle

Poultry Slaughter

Stunning

Exsanguination

Unload &Shackle

Poultry Slaughter

Stunning

Exsanguination

Scalding

Usually a reduction of contamination, but can spread between carcasses

Unload &Shackle

Poultry Slaughter

Stunning

Exsanguination

Scalding

Defeathering

Cross-contamination from other carcasses and equipment

Possible fecal contamination

Unload &Shackle

Poultry Slaughter

Stunning

Exsanguination

Scalding

Defeathering

Evisceration

Possible intestinal leakage

Cross-contamination by equipment, workers and inspectors

Unload &Shackle

Poultry Slaughter

Stunning

Exsanguination

Scalding

Defeathering

Evisceration

Spray-washing

Unload &Shackle

Poultry Slaughter

Stunning

Exsanguination

Scalding

Defeathering

Evisceration

Spray-washing

Chilling

Overall reduction in contamination

Some cross-contamination possible

Unload &Shackle

Poultry Slaughter

Stunning

Exsanguination

Scalding

Defeathering

Evisceration

Spray-washing

Chilling

Packaging

Cross-contamination by equipment

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.