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National Agricultural Library
U.S. Department of Agriculture
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  4. Pre-skinning Treatments of Slaughtered Cattle and Sheep to Improve Meat Safety

Pre-skinning Treatments of Slaughtered Cattle and Sheep to Improve Meat Safety

Objective

<ul><li>In-abattoir decontamination methods of cattle and sheep hides/fleeces will be developed and analysed to determine any significant improvements in bacterial contamination.

<li>A HACCP-based meat safety system will be developed for the incorporation of potential hide/fleece decontamination processes in the abattoir.
</ul>

More information

The hide/fleece represents a major factor for cross-contamination of the resultant meat carcasses during dressing.

<p>In particular, parts of the carcass close to the cutting lines can be at risk of contamination.

<p>The use of a post-slaughter cleaning technique as part of an abattoir's procedures based on HACCP (Hazard Analysis Critical Control Points) could be used in conjunction with an anti mortem clean livestock inspection with the potential to further improve meat safety.

<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/&quot; target="_blank">Food Standards Agency Research webpage</a>.

Institution
Bristol University
Start date
2005
End date
2007
Funding Source
Food Standards Agency
Project number
M01046
Categories
Prevention and Control
Preventive Food Safety Systems
Bacterial Pathogens