Microbiological Contamination of Carcasses Related to Hygiene Practice and Facilities on Slaughtering Lines

The purpose of the study was to investigate the association between the hygienic practice of slaughterhouse workers and the microbiological contamination level of carcasses. In 5 Finnish slaughterhouses the workers’ hygienic practice was observed and the carcasses were sampled by the swabbing method. The overall means (log10 cfu cm−2) of the aerobic plate count in pork and beef carcasses were 3.23 and 2.65, respectively. Hygienic practice was found to be associated with the carcass contamination level, especially the disinfection frequency. In those slaughterhouses, where the disinfection frequency was low, the contamination level of carcasses was high. Designing slaughtering lines so as to make hygienic working possible is evidently very important. However, the enforcement of hygienic practice, such as the regular disinfection of working tools, is also important in reducing the microbiological contamination of carcasses.     

Motivation and Characterization of Finnish Meat Inspection Veterinarians

A questionnaire survey on the factors affecting the motivation and work attitudes of Finnish veterinary meat inspectors was conducted. Traditional meat inspection on the slaughtering line and in the emergency department took up most of the weekly work time (15.8% and 15.8%, respectively). Emergency slaughtering (29%) and general hygiene control (29%) were considered the most important tasks of veterinary meat inspectors. Assurance of meat safety (68%) was cited as the most important single reason for meat inspection. Veterinary meat inspectors were of the opinion that they do not play an important role in the training of slaughterhouse personnel, although they considered training to be a very important means for promoting hygienic work methods among workers. Three orientations of the respondents toward meat inspection and slaughterhouse operations were revealed from the survey: hygiene, education, and emergency slaughter work orientation. Meat inspection veterinarians may feel isolated from the other personnel responsible for maintaining quality and hygiene. The orientation and possible isolated position of veterinary meat inspectors should be given more attention in both the basic undergraduate and postgraduate training of veterinary meat inspectors.