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

Contact with floor after

Stunning
stunning
Cattle Slaughter
Cattle Receiving
& Holding

Stunning

Exsanguination
Cattle Slaughter
Cattle Receiving Head & Shank
& Holding Removal

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

Exsanguination
Cattle Slaughter
Cattle Receiving Head & Shank
& Holding Removal

Stunning Hide Removal

Initial incision
Aerosols and dust generated
Exsanguination
Workers’ hands
Contact of hide with exposed
tissue surface
Cattle Slaughter
Cattle Receiving Head & Shank
& Holding Removal

Stunning Hide Removal

Proper bunging (bag)

Exsanguination Evisceration Cross-contamination
Punctures
Cattle Slaughter
Cattle Receiving Head & Shank Carcass
& Holding Removal Splitting

Processing
environment…
Stunning Hide Removal
Floors, walls,
contact surfaces,
airborne
contamination,
Exsanguination Evisceration aqueous sources,
utensils, personnel
Cattle Slaughter
Cattle Receiving Head & Shank Carcass
& Holding Removal Splitting

Stunning Hide Removal Final Wash

Exsanguination Evisceration
Cattle Slaughter
Cattle Receiving Head & Shank Carcass
& Holding Removal Splitting

Stunning Hide Removal Final Wash

Exsanguination Evisceration Chill

Carcass-to-carcass contact
Hog Slaughter

Multiple processing operations

Scalded
Skinned
Hog Slaughter
Hog Receiving Cross-contamination of skin
& Holding during transport and holding
Hog Slaughter
Hog Receiving
& Holding

Stunning
Hog Slaughter
Hog Receiving
& Holding

Stunning

Exsanguination
Hog Slaughter
Hog Receiving
Scalding
& Holding

Usually a reduction
of contamination;
Stunning minor spreading
between carcasses

Exsanguination
Hog Slaughter
Hog Receiving
Scalding
& Holding

Stunning Dehairing

Recontamination of surface
after scalding
Exsanguination Possible fecal contamination
Hog Slaughter
Hog Receiving
Scalding
& Holding

Stunning Dehairing

Some bacterial kill,

Exsanguination Singeing
but uneven
Hog Slaughter
Hog Receiving Scraping &
Scalding
& Holding Polishing

Removes burned
surface, but may
Stunning Dehairing spread bacteria

Exsanguination Singeing
Hog Slaughter
Hog Receiving Scraping &
Scalding
& Holding Polishing

Stunning Dehairing Evisceration

Proper bunging
Cross-contamination
Exsanguination Singeing
Punctures
Hog Slaughter
Hog Receiving Scraping &
Scalding
& Holding Polishing

Stunning Dehairing Evisceration

Exsanguination Singeing Wash & Chill

Carcass-to-carcass contact
Poultry Slaughter
Unload & Cross-contamination of skin
Shackle during transport and holding
Flapping of wings may create
aerosols & dust
Poultry Slaughter
Unload &
Shackle

Stunning
Poultry Slaughter
Unload &
Shackle

Stunning

Exsanguination
Poultry Slaughter
Unload &
Scalding
Shackle

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

Exsanguination
Poultry Slaughter
Unload &
Scalding
Shackle

Stunning Defeathering

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

Stunning Defeathering

Possible intestinal
leakage
Exsanguination Evisceration Cross-contamination
by equipment,
workers and
inspectors
Poultry Slaughter
Unload &
Scalding Spray-washing
Shackle

Stunning Defeathering

Exsanguination Evisceration
Poultry Slaughter
Unload &
Scalding Spray-washing
Shackle

Stunning Defeathering Chilling

Overall reduction
in contamination
Exsanguination Evisceration
Some cross-
contamination
possible
Poultry Slaughter
Unload &
Scalding Spray-washing
Shackle

Stunning Defeathering Chilling

Exsanguination Evisceration 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.