Summary
After analysing bacterial levels of carcases from a variety of sample groups, it was concluded that due to both bacterial prevalence and market influence, a decontamination facility would be required to be installed at Northern Cooperative Meat Co. Ltd. so as to maintain market access. It was recommended that lactic acid at 4% be used post chilling and quartering. As part of approving this recommendation, it is necessary to conduct an in plant validation so as to assess the affect of the lactic acid on bacterial levels and product quality.
