Abattoir Practices and Animal Products Technology

BACTERIOLOGICAL ASPECTS OF PLANT SANITATION

The contamination occurring in abattoirs is largely derived

• From the animals entering it. The accumulation of animals in lairages further increases the possibility of cross-contamination (Salmonella is often incriminated).
• Inside the meat plant bacteria can spread by contact with personnel, clothing, surfaces and equipment.
• Vermin, birds, insects and animals are other means of spread of bacteria.
• Visitors and other personnel and their vehicles employed in the ancillary trades can also spread microorganisms into the premises of plant.
• A heavily contaminated hide or fleece will transfer considerable amounts of contamination to the carcass at the dressing process.
• Improper washing of hands and clothing, regular sterilization of equipment and efficient hygienic techniques are also responsible for the occurrence of contamination.
• After skinning about 10,000 to 100,000 bacteria/cm² can be found on the tissues.
• About 80,000 to 40 million organisms could be found in each blade of knives.
• As many as 3 x 10⁹ bacteria/gm of scrapings has been noticed in leggings of operatives after skinning 100 carcasses in six hours.
• As many as 2 million bacteria can be noticed in the hands of meat operatives.
• Hence it is necessary to minimise the initial contamination on the animals as low as possible and strict hygiene precautions at all stages in the abattoir itself has to be supplemented.