The meat industry and Food Safety and Inspection
Service (FSIS) strive to minimize
carcass contamination during slaughter and
subsequent processing. Because microbial
contamination during slaughter cannot be
avoided completely, decontamination methods
must be addressed. This overview emphasizes
process intervention studies conducted at Kansas
State University to determine the most effective
intervention points and technologies to control
microbiological hazards in meat and meat
products.
Our research shows that trimming of gross
contamination followed by washing is a reasonable
approach to minimizing microbial contamination
on beef carcasses. We also found that
sanitation of subprimal cuts may be just as
effective as treating the carcass.
