# Presentation: 481982

## 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
- 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 Slaughter

- & Holding

- Cross-contamination of hide during transport and holding

## Cattle Slaughter

- & Holding

- Stunning

- Contact with floor after stunning

## Cattle Slaughter

- & Holding

- Stunning

- Exsanguination

## Cattle Slaughter

- & Holding

- Stunning

- Exsanguination

- Head & Shank
- Removal

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

## Cattle Slaughter

- & Holding

- Stunning

- Exsanguination

- Head & Shank
- Removal

- Hide Removal

- Initial incision
- Aerosols and dust generated
- Workers’ hands
- Contact of hide with exposed tissue surface

## Cattle Slaughter

- & Holding

- Stunning

- Exsanguination

- Head & Shank
- Removal

- Hide Removal

- Evisceration

- Proper bunging (bag)
- Cross-contamination
- Punctures

## Cattle Slaughter

- & Holding

- Stunning

- Exsanguination

- Head & Shank
- Removal

- Hide Removal

- Evisceration

- Carcass
- Splitting

- Processing environment...
- Floors, walls, contact surfaces, airborne contamination, aqueous sources, utensils, personnel

## Cattle Slaughter

- & Holding

- Stunning

- Exsanguination

- Head & Shank
- Removal

- Hide Removal

- Evisceration

- Carcass
- Splitting

- Final Wash

## Cattle Slaughter

- & Holding

- Stunning

- Exsanguination

- Head & Shank
- Removal

- Hide Removal

- Evisceration

- Carcass
- Splitting

- Final Wash

- Chill

- Carcass-to-carcass contact

## Hog Slaughter

- Multiple processing operations
- Scalded
- Skinned

## Hog Slaughter

- & Holding

- Cross-contamination of skin during transport and holding

## Hog Slaughter

- & Holding

## Hog Slaughter

- & Holding

## Hog Slaughter

- & Holding

- Usually a reduction of contamination; minor spreading between carcasses

## Hog Slaughter

- & Holding

- Recontamination of surface after scalding
- Possible fecal contamination

## Hog Slaughter

- & Holding

- Some bacterial kill, but uneven

## Hog Slaughter

- & Holding

- Removes burned surface, but may spread bacteria

## Hog Slaughter

- & Holding

- Proper bunging
- Cross-contamination
- Punctures

## Hog Slaughter

- & Holding

- Carcass-to-carcass contact

## Poultry Slaughter

- Shackle

- Cross-contamination of skin during transport and holding
- Flapping of wings may create aerosols & dust

## Poultry Slaughter

- Shackle

## Poultry Slaughter

- Shackle

## Poultry Slaughter

- Shackle

- Usually a reduction of contamination, but can spread between carcasses

## Poultry Slaughter

- Shackle

- Cross-contamination from other carcasses and equipment
- Possible fecal contamination

## Poultry Slaughter

- Shackle

- Possible intestinal leakage
- Cross-contamination by equipment, workers and inspectors

## Poultry Slaughter

- Shackle

## Poultry Slaughter

- Shackle

- Overall reduction in contamination
- Some cross-contamination possible

## Poultry Slaughter

- Shackle

- 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.