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Guidance on the Role and Reduction of Airborne Contamination in Slaughterhouses (beef, lamb, poultry)
Project Code: M01029
Meat plant operators pay considerable attention to hygienic dressing and careful handling of red meat carcasses in line with Hazard Analysis and Critical Control Point (HACCP) procedures to minimise contamination.
However, some carcasses do have a significant number of bacteria on their surfaces following production, irrespective of how careful the dressing appears to have been. Poultry carcasses also appear to be highly contaminated with campylobacter following processing, even when negative flocks have been slaughtered. This indicates cross-contamination within the process.
This project will investigate the contribution of micro-organisms by the aerosol route to carcass microbiology for red and white meat production. The aim is to identify any significant sources and investigate practical ways to minimise them.
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