Professional Documents
Culture Documents
MC
SL-1
Dr.zuhair Ahmed
10/12/15
MC
SL-1
Dr.zuhair Ahmed
10/12/15
MC
SL-1
Dr.zuhair Ahmed
10/12/15
1. In a refrigerator, meat drippings from raw meat stored on a top shelf might
drip onto cooked meats placed on a lower shelf.
MC
SL-1
Dr.zuhair Ahmed
10/12/15
Contamination can also be passed from kitchen equipment and utensils to meat.
This type of contamination occurs because the equipment or utensils were not
properly cleaned and
1. Using unclean equipment such as slicers, can openers, and utensils to prepare
meat.
2. Using a cutting board and the same knife when cutting different types of meat,
such as cutting raw chicken followed by salad preparation.
3. Storing a cooked product, such as a sauce, in an unsanitized container that
previously stored raw meat.
4. Using unclean equipment such as slicers, can openers, and utensils to prepare
meat.
5. Using a cutting board and the same knife when cutting different types of meat,
such as cutting raw chicken followed by salad preparation.
6. Storing a cooked product, such as a sauce, in an unsanitized container that
MC
SL-1
Dr.zuhair Ahmed
5
10/12/15
previously
stored raw meat.
People can also be a source of cross contamination to meat. Some examples are:
1. Handling meat after using the toilet without properly washing your hands.
2. Touching raw meats and then preparing meats without washing hands between tasks.
3. Using an apron to wipe your hands between handling different meat, or wiping a counter
with a towel and then using it to dry your hands.
MC
SL-1
Dr.zuhair Ahmed
10/12/15
MC
SL-1
Dr.zuhair Ahmed
10/12/15
5.Microbiological contamination
MC
SL-1
Dr.zuhair Ahmed
10/12/15
exposed
2.
SL-1
Dr.zuhair Ahmed
10/12/15
Environmental contaminants such as heavy metals and organic chemicals may enter
the meat production chain through stock feed or though the direct consumption of soil.
Stock feed is an integral factor in meat production, which may have an effects on the
quality of meat produced.
Stock feed contamination may also result from the presence of endogenous plant
toxicants or mycotoxins, or environmental chemicals.
MC
SL-1
Dr.zuhair Ahmed
10
10/12/15
MC
SL-1
Dr.zuhair Ahmed
11
10/12/15
4. meat additives, processing aids and those chemicals that may migrate from
packaging.
Meat additives and processing aids are used in the manufacture of a wide range of meat
products.
whereas processing aids fulfill a technological function during processing, but are not present in
the final meat.
The use of meat additives and processing aids is regulated in the Code by maximum permitted
use levels (MPL) or according to Good Manufacturing Practice (GMP).
MC
SL-1
Dr.zuhair Ahmed
12
10/12/15
At the end of the production chain, packaging may also lead to the unintentional migration
of chemicals from the packaging material into meat products.
There is a paucity (low) of data on the levels of migration of chemicals from packaging
materials into meat in general.
Where information on migration is available the levels are very low and of negligible risk to
human health and safety.
Migration of chemicals from packaging into meat and meat products is not considered to
present a risk to human health and safety.
MC
SL-1
Dr.zuhair Ahmed
13
10/12/15
5-
Microbiological contamination
Bacteria can be found virtually everywhere including humans and can enter
meat and meat products through different routes.
The following list outlines some of the most common ways in which
microorganisms enter meat products.
MC
SL-1
Dr.zuhair Ahmed
14
10/12/15
MC
SL-1
Dr.zuhair Ahmed
15
10/12/15
Animal feeds:
This is a source of salmonellae to poultry and other farm animals.
It is a known source of Listeria monocytogenes to dairy and meat animals when fed
silage.
The organisms in dry animal feed are spread throughout the animal environment and
may be expected to occur on animal hides, hair, feathers, etc.
MC
SL-1
Dr.zuhair Ahmed
16
10/12/15
Animal hides:
The hide is a source of bacterial contamination of the general environment, hands of
establishment employees, and skinned carcasses.
Studies have shown that this may be a primary source for E. coli O157:H7, Salmonella,
and Listeria in cattle.
MC
SL-1
Dr.zuhair Ahmed
17
10/12/15
MC
SL-1
Dr.zuhair Ahmed
18
10/12/15
MC
SL-1
Dr.zuhair Ahmed
19
10/12/15
A good example is the processing of frozen entrees, salads, etc. containing meat and
poultry components.
Many or most soil and water organisms contaminate vegetables and fruits.
MC
SL-1
Dr.zuhair Ahmed
20
10/12/15
MC
Also, with the increase in international travel this imposes a risk of introducing
pathogens to this country like Foot and Mouth Disease.
SL-1
Dr.zuhair Ahmed
21
10/12/15
Terrorist attacks:
There are growing concern in the meat industry that terrorist could use pathogens to
contaminate meat and water supplies in attempt to disrupt the economy, health, and
lifestyle among others
MC
SL-1
Dr.zuhair Ahmed
22
10/12/15
Meat handlers:
The microbiota on the hands and outer garments of handlers generally reflect the
environment and habits of individuals (hygiene), and the organisms in question may be
those from hides, gastrointestinal tracts, soil, water, dust, and other environmental
sources.
MC
SL-1
Dr.zuhair Ahmed
23
10/12/15
Meat Utensils:
Saws, cutting boards, knives, grinders, mixers, etc. may become contaminated during
slaughter and processing operations and ensure a fairly constant level of
contamination of meat-borne organisms.
MC
SL-1
Dr.zuhair Ahmed
24
10/12/15
MC
SL-1
Dr.zuhair Ahmed
25
10/12/15
Animal contamination:
Live animals are often highly contaminated, or are asymptomatic carriers of
pathogenic bacteria and can serve as sources of subsequent meat contamination.
Animal cleanliness is influenced by climate, geographic location, method of
transportation and holding conditions.
For example, animals raised on pastures may carry more bacteria of soil origin, while
microorganisms of intestinal origin may be more common on carcasses from animals
finished in feedlots.
Every feasible effort should be made to prevent accumulation of excess mud and dung
on the animals, because it may introduce bacterial pathogens into the plant environment.
MC
SL-1
Dr.zuhair Ahmed
26
10/12/15
On the average, feces of steers and heifers were more often (8.3-14.2%) contaminated with
Salmonella than those of older cows and bulls (4.4-10.0%).
In contrast, external dry soil(dung) was more often positive for Salmonella in cows and bulls (7.812.2%) than in younger steers and heifers (0.8-7.5%).
Therefore, there is a need to determine risk factors in order to develop management practices that
will help in the control of the prevalence of pathogens in animals and their products.
Animal fasting,
2. Feeding and stressing practices such as those applied during confinement and transportation,
3. Amount of roughage and other dietary components,
4. Animal cleanliness.
MC
SL-1
Dr.zuhair Ahmed
27
10/12/15
Carcass contamination:
In general, the muscles of live healthy animals are sterile, while lymph nodes, some
organs, and, especially, surfaces exposed to the environment, such as external hide, pelt, or
fleece, the mouth and the gastrointestinal tract carry extensive contamination.
These are major sources of plant, carcass and meat contamination during slaughtering and
processing
Beef carcass contamination may vary with season, plant design and operation,
geographic area, and, to some extent, anatomical carcass site.
Overall, levels of carcass contamination after 24 hours of carcass chilling 2.55, 0.27 and
0.12 log colony forming units (CFU)/cm2 for aerobic plate counts, total coliform counts and
Escherichia coli counts.
MC
SL-1
Dr.zuhair Ahmed
28
10/12/15
MC
SL-1
Dr.zuhair Ahmed
29
10/12/15
MC
SL-1
Dr.zuhair Ahmed
30
10/12/15
MC
SL-1
Dr.zuhair Ahmed
31
10/12/15
MC
SL-1
Dr.zuhair Ahmed
32
10/12/15
MC
SL-1
Dr.zuhair Ahmed
33
10/12/15
MC
SL-1
Dr.zuhair Ahmed
34
10/12/15
SL-1
Dr.zuhair Ahmed
35
10/12/15