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Development of microbiological process control of beef slaughter and dressing
Many meat processors have installed interventions to attempt to reduce, control or eliminate microbiological contamination. Plant A undertook a Plant Initiated Project (PIP) to quantify the microbiological performance of a hot water intervention and chilling. Samples were taken from four sites (bung, loin, brisket and neck) on the same carcase side where possible, at three stages during the slaughter process; i) prior to pasteurisation, ii) after pasteurisation and iii) after chilling. The results show that there are differences in the contamination of carcase sites, and between the different process stages. There appears to be a top-down redistribution of Total Viable Count (TVC), with a significant reduction in TVC concentration after pasteurisation. However there was growth of TVC during chilling, to levels not practically different from pre-pasteurisation. Pasteurisation and chilling appears to be effective at reducing E. coli with only 2 samples containing detectable levels of E. coli post pasteurisation, and none after chilling.
This page was last updated on 25/07/2017
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