View Report Details

Cleaning and disinfection of lairage-to-stunning areas in abbatoirs

Project Code: M01028

01/10/2006

Division of Farm Animal Science, Department of Clinical Veterinary Science, University of Bristol,
Small, A ; Buncic, S;
ADAS Rosemaund
Collis, V;
Food Refrigeration & Process Engineering Research Centre, University of Bristol
Purnell, G;
ADAS Rosemaund
Chapple, D;
Food Refrigeration & Process Engineering Research Centre, University of Bristol
James, C; James, S

Previous work has demonstrated the potential for pathogen transfer during the production and transport of animals to produce red meat. The lairage, stunning and roll out areas in the abattoir are not subject to as strict hygiene controls as other areas of the slaughterhouse and current protocols for operation, cleaning and disinfection appear to be variable.

Final Report

Some of the files on this site may be in a format that your computer can't read. However, you can download Readers and Viewers for the following document types below: