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MICROBIAL CONTROL

IN THE MEAT INDUSTRY

FLAIR-FLOW EUROPETECHNICAL MANUAL

F-FE 379A/00

May 2000


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MICROBIAL CONTROL

IN THE MEAT INDUSTRY

F-FE 379A/00 [May 2000]

This technical manual was prepared for FLAIR-FLOWEUROPE by:

Michael HintonCo-ordinator of Concerted Action CT94-1456 on

Microbial Control in the Meat Industry

For more information on the FLAIR-FLOW EUROPE dissemination

system contact Ronan Gormley at Teagasc, The National Food

Centre, Dunsinea, Castleknock, Dublin 15, Ireland.

Telephone: +353-1-8059500; Fax: +353-1-8059550;

E-mail: [email protected]

or visit website http://www.exp.ie/flair.html

This technical manual is one of five in the (ready-to-use European

research) series produced by the FLAIR-FLOW EUROPE dissemination project. This

project is funded under the EU FAIR and INNOVATION Programmes (contracts CT-97-

3014 and INAMI 0520 respectively).

2000 TeagascThe National Food Centre

Dunsinea, Castleknock

Dublin 15, Ireland

ISBN 1 84170 109 2

TITLE Microbial Control in the Meat Industry

No responsibility is assumed by the publisher for any injury and/or damage to persons or

property as a matter of product liability, negligence or otherwise, or from any use or

operation of any methods, products, instructions or ideas contained in the materials

herein.

Neither the European Commission nor any person acting on behalf of the Commission is

responsible for the use which might be made of the information contained in this volume.

Mention of any brand or firm names does not constitute an endorsement over others of a

similar nature not mentioned.


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PREFACE

The acronym was coined by the FLAIR-FLOW dissemination team to

denote ready-to-use European research and resulted in a series ofworkshops across Europe. The workshops are aimed at food SMEs, and

especially at the small and very small companies. The goal is to bring results from EU-

supported food research projects to food SMEs Europe-wide, in an easily understood

form, thereby facilitating application and use of the results both in the short and long

term. Each workshop carries a series of handouts and these have been collated into five

technical manuals with the following titles:

1. Ready-to-use fruit and vegetables[ISBN 1 84170 106 8]

2. Food processing equipment design and cleanability[ISBN 1 84170 107 6]

3. Managing the cold chain for quality and safety[ISBN 1 84170 108 4]

4. Microbial control in the meat industry[ISBN 1 84170 109 2]

5. Freshness, quality and safety in seafoods[ISBN 1 84170 110 6]

Ronan Gormley

Project Leader, FLAIR-FLOW EUROPE

Teagasc, The National Food Centre

Dunsinea, Castleknock

Dublin 15, Ireland

Tel: +353-1-8059500

Fax: +353-1-8059550

E-mail: [email protected]

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CONTENTS

Page

Introduction 6

1. Management in red meat production 71.1 Preventing/controlling infectious agents on-farm1.2 Transportation and lairage1.3 Casualty and emergency slaughter1.4 Slaughter, dressing and chilling procedures

2. Management in poultry processing 102.1 Transportation: farm to processing plant

2.2 Processing/portioning of poultry3. Decontamination of meat 12

3.1 Chemical methods3.2 Physical methods

4. Meat spoilage and its control 154.1 Extending storage life4.2 Safety of chilled-stored meat

5. Cleaning/disinfection of equipment and premises 186. Further processing of meat 197. Bacterial pathogens on raw meat 20

7.1 Bacterial diseases among abbatoir workers7.2 Controlling pathogens on meat

8. Quality and safety assurance schemes 248.1 Assessing safety and quality8.2 Pre-requisites for QC and QA8.3 Hazards and hazard identification8.4 Implementation, control, monitoring

9. Conclusions 2710. Acknowledgements 29


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