Carcass decontamination methods in slaughterhouses: a review

Abstract

European Union legislation approach to meat safety assurance advocates use of strict preventive hygiene measures and procedures to overcome threats by pathogens. Therefore, there is no need for carcass decontamination at the last stage of slaughtering process, using intervention methods. In contrast, the United States permit and regulate intervention decontamination methods. Generally, a HACCP system may use intervention treatments. These may be based solely on a non intervention system or use a combination of both. Interventions have the advantage of achieving a consistent reduction in bacterial contamination and require less manual input, but on the other hand, may also lead to carcass discolouration, produce large quantities of waste water and be relatively expensive. Moreover, intervention methods could constitute a means of concealing poor hygiene conditions during slaughtering or, even more, their residues could be a potential hazard for food safety. Non-intervention systems have the advantages of being relatively inexpensive, easy to implement and more preventive. However, these systems rely heavily on human effort and the possibility for error is considerably higher than the intervention systems. There are many carcass decontamination methods, as described in the relevant literature and used in slaughterhouses worldwide, such as: (i) cold/warm water washing, (ii) hot water washing, (iii) steam vacuuming, (iv) steam pasteurization, (v) irradiation, (vi) organic acid application, (vii) combination of organic acid application with other decontamination treatments and (viii) other chemical treatments. Aim of this review is to provide information on the relevant literature, as well as describe and Ncomment on the questions raised.

Foodborne bacteria in slaughterhouses : with focus on cleaning and disinfection

“…water rinsing, steam pasteurisation, irradiation and ultrasound) and chemical methods (e.g. organic acids and chlorine application) (Barco et al 2015;Milios et al 2017;Antic et al 2021). These methods could also be combined, for example organic acids with hot water washing (Milios et al 2017).…”

“…At poultry slaughter, several physical decontamination treatments are allowed and sometimes used in the EU, including rinsing with potable water (e.g. thermal treatment with hot water, steam vacuuming and steam pasteurisation) (Milios et al 2017). Other authors also include chilling and freezing among the methods for decontamination of carcasses, as these can reduce the amount of bacteria on carcasses (Zweifel & Stephan 2012).…”

Effects of workers’ hand washing and knife disinfection practices on microbiological quality of small animal carcasses in slaughterhouse environment

“…The EU approach favors the use of strict hygiene measures to lessen the microorganisms on the carcass surface, and refers that there is no need for carcass decontamination with chemicals when the hygienic measures are applied in slaughtering process. Besides, there is an argument that decontamination procedures may mask poor hygiene during slaughtering (Milios, Drosinos, & Zoiopoulus, 2014). However, the potential role and impact of the hygiene measures in the reduction of microbial contamination of small ruminant carcass surface need to be evaluated in real slaughterhouse environment.…”