1. Introduction of Hazards – Slaughter Pathogen Reduction Dialogue Panel 1 May 6, 2002 Introduction of Hazards - Slaughter Gary R. Acuff, PhD Professor of Food Microbiology Texas A & M University

2. Introduction of Hazards - Slaughter  Slaughter processes  Uniformity  Hazards  Enteric pathogens  Strict sanitation and hygiene can reduce contamination; however, assurance of absence of pathogens is not possible

3. Introduction of Hazards - Slaughter  Primary sources of contamination  Feces  Hide contact  Aerosols and sprays  Contaminated hands or equipment  Spilling of body fluids

4. Cattle Receiving & Holding Cattle Slaughter Cross-contamination of hide during transport and holding

5. Cattle Receiving & Holding Stunning Cattle Slaughter Contact with floor after stunning

6. Cattle Receiving & Holding Stunning Exsanguination Cattle Slaughter

7. Cattle Receiving & Holding Stunning Exsanguination Head & Shank Removal Cattle Slaughter Contamination of carcass surface more extensive in areas of manual hide removal

8. Cattle Receiving & Holding Stunning Exsanguination Head & Shank Removal Hide Removal Cattle Slaughter Initial incision Aerosols and dust generated Workers’ hands Contact of hide with exposed tissue surface

9. Cattle Receiving & Holding Stunning Exsanguination Head & Shank Removal Hide Removal Evisceration Cattle Slaughter Proper bunging (bag) Cross-contamination Punctures

10. Cattle Receiving & Holding Stunning Exsanguination Head & Shank Removal Hide Removal Evisceration Carcass Splitting Cattle Slaughter Processing environment… Floors, walls, contact surfaces, airborne contamination, aqueous sources, utensils, personnel

11. Cattle Receiving & Holding Stunning Exsanguination Head & Shank Removal Hide Removal Evisceration Carcass Splitting Final Wash Cattle Slaughter

12. Cattle Receiving & Holding Stunning Exsanguination Head & Shank Removal Hide Removal Evisceration Carcass Splitting Final Wash Chill Cattle Slaughter Carcass-to-carcass contact

13. Hog Slaughter  Multiple processing operations  Scalded  Skinned

14. Hog Receiving & Holding Hog Slaughter Cross-contamination of skin during transport and holding

15. Hog Receiving & Holding Hog Slaughter Stunning

16. Hog Receiving & Holding Hog Slaughter StunningExsanguination

17. Hog Receiving & Holding Hog Slaughter StunningExsanguination Scalding Usually a reduction of contamination; minor spreading between carcasses

18. Hog Receiving & Holding Hog Slaughter StunningExsanguination Scalding Dehairing Recontamination of surface after scalding Possible fecal contamination

19. Hog Receiving & Holding Hog Slaughter StunningExsanguination Scalding DehairingSingeing Some bacterial kill, but uneven

20. Hog Receiving & Holding Hog Slaughter StunningExsanguination Scalding DehairingSingeing Scraping & Polishing Removes burned surface, but may spread bacteria

21. Hog Receiving & Holding Hog Slaughter StunningExsanguination Scalding DehairingSingeing Scraping & Polishing Evisceration Proper bunging Cross-contamination Punctures

22. Hog Receiving & Holding Hog Slaughter StunningExsanguination Scalding DehairingSingeing Scraping & Polishing EviscerationWash & Chill Carcass-to-carcass contact

23. Unload & Shackle Poultry Slaughter Cross-contamination of skin during transport and holding Flapping of wings may create aerosols & dust

24. Unload & Shackle Poultry Slaughter Stunning

25. Unload & Shackle Poultry Slaughter StunningExsanguination

26. Unload & Shackle Poultry Slaughter StunningExsanguination Scalding Usually a reduction of contamination, but can spread between carcasses

27. Unload & Shackle Poultry Slaughter StunningExsanguination Scalding Defeathering Cross-contamination from other carcasses and equipment Possible fecal contamination

28. Unload & Shackle Poultry Slaughter StunningExsanguination Scalding DefeatheringEvisceration Possible intestinal leakage Cross-contamination by equipment, workers and inspectors

29. Unload & Shackle Poultry Slaughter StunningExsanguination Scalding DefeatheringEvisceration Spray-washing

30. Unload & Shackle Poultry Slaughter StunningExsanguination Scalding DefeatheringEvisceration Spray-washing Chilling Overall reduction in contamination Some cross- contamination possible

31. Unload & Shackle Poultry Slaughter StunningExsanguination Scalding DefeatheringEvisceration Spray-washing ChillingPackaging Cross-contamination by equipment

32. Introduction of Hazards - Slaughter  Major sources must be controlled  Minor sources probably pale in comparison.  Reminder  Serious illness can result from improperly prepared meat or poultry from apparently healthy animals.  Contamination of meat or poultry continues to be possible from stunning until consumption.