Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0440 - Anthrax; Carcasses not to be Eviscerated; Disposition of Affected Carcasses; Hides, Hoofs, Horns, Hair, Viscera and Contents, and Fat; Handling of Blood And Scalding Vat Water; General Cleanup and Disinfection

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Carcasses found
			 before evisceration to be affected with anthrax shall not be eviscerated but
			 shall be retained, condemned, and immediately tanked or otherwise disposed of
			 as provided OAR 603-029-0800 to 603-029-0850.
(2) All carcasses and all parts, including
			 hides, hoofs, horns, hair, viscera and contents, blood, and fat of any meat
			 animal found to be affected with anthrax shall be condemned and immediately
			 disposed of as provided in OAR 603-029-0800 to 603-029-0850, except that the
			 blood may be handled through the usual blood cooking and drying
			 equipment.
(3) Any part of any
			 carcass that is contaminated with anthrax-infected material through contact
			 with soiled instruments or otherwise shall be immediately condemned and
			 disposed of as provided in OAR 603-029-0800 to 603-029-0850.
(4) The scalding vat water through which hog
			 carcasses affected with anthrax have passed shall be immediately drained into
			 the sewer and all parts of the scalding vat shall be cleaned and disinfected as
			 provided in section (5) of this rule.
(5)
(a)
			 That portion of the slaughtering department, including the bleeding area,
			 scalding vat, gambrelling bench, floors, walls, posts, platforms, saws,
			 cleavers, knives, and hooks, as well as employees' boots and aprons,
			 contaminated through contact with anthrax-infected material, shall, except as
			 provided in subsection (5)(b) of this rule be cleaned immediately and
			 disinfected with one of the following disinfectants or other disinfectant[1]
			 approved specifically for this purpose by the Department:
(A) A 5 percent solution of sodium hydroxide
			 or commercial lye containing at least 94 percent of sodium hydroxide. The
			 solution shall be freshly prepared immediately before use by dissolving 2 1/2
			 pounds of sodium hydroxide or lye in 5 1/2 gallons of hot water and shall be
			 applied as near scalding hot as possible to be most effective. (Owing to the
			 extremely caustic nature of sodium hydroxide solution, precautionary measures
			 such as the wearing of rubber gloves and boots to protect the hands and feet,
			 and goggles to protect the eyes, should be taken by those engaged in the
			 disinfection process. It is also advisable to have an acid solution, such as
			 vinegar, in readiness in case any of the sodium hydroxide solution should come
			 in contact with any part of the body.)
(B) A solution of sodium hypochlorite
			 containing approximately one-half of 1 percent (5,000 parts per million) of
			 available chlorine. The solution shall be freshly prepared.
(C) When a disinfectant solution has been
			 applied to equipment which will afterwards contact meat or meat product, the
			 equipment shall be rinsed with clean water before such contact.