As part of the steps taken by beef processors to ensure the production of safe whole-muscle and ground products, focus is placed on the production of carcasses that are as clean as possible before and during the slaughtering process. It has been proven that a multi-hurdle intervention approach to pathogen control that starts upstream in the process can prevent contamination downstream. Implementation of proven procedures and utilizing equipment and technology early in the process can set the tone for the processing procedures performed after carcass hides are removed, carcasses are split and exposure to pathogens in the animals' gut becomes more likely.
展开▼
