Evisceration, B- Circumanal Prevent Kapperud, G. 1991. Yersinia Yersinia enterocolitica head incision and contamination as the organism is able in enterocolitica Yersinia enterocolitica trimming contamination removal of to grow in refrigerated foods. food hygiene. International intestines; excision Journal of Food of the tongue, Microbiology. 12 (1) 53-66. pharynx, and the tonsils; incision of the mandibular nodes and deboning of head meat B Washing carcasses coliforms and aerobic bacteria Gill, C.O., M. Badoni, and E. coli, E. coli, – coliforms and with water at deposited on surface during skinning T. 1996. Hygienic aerobic bacteria 104°F (40°C) and and evisceration are not reduced by effects of trimming and contamination pH 7.5 and trimming, and washing. washing operations in a trimming after beef-carcass-dressing skinning and process. Journal of Food evisceration of Protection. 59 (6) 666-669. beef carcasses Final Trim B milk and Final trim of beef, Zero tolerance for visible milk FSIS Directive 6420.1 – ingesta pork and lamb and ingesta contamination. contamination to carcasses before To access on the internet, go carcasses final rinse to: B Trimming beef Trimming beef carcass reduced E. coli E.coli – carcass O157:H7 by 3.1 log units (5.14 logs O157:H7 contamination initial).
Evisceration, head trimming B- Yersinia enterocolitica contamination Circumanal incision and removal of intestines; excision of the tongue, pharynx, and the tonsils; incision of the mandibular nodes and deboning of head meat Prevent Yersinia enterocolitica contamination as the organism is able to grow in refrigerated foods. Kapperud, G. 1991. Yersinia enterocolitica in food hygiene. International Journal of Food Microbiology. 12 (1) 53-66. B – E. coli, coliforms and aerobic bacteria contamination Washing carcasses with water at 104°F (40°C) and pH 7.5 and trimming after skinning and evisceration of beef carcasses E. coli, coliforms and aerobic bacteria deposited on surface during skinning and evisceration are not reduced by trimming, and washing. Gill, C.O., M. Badoni, and T. 1996. Hygienic effects of trimming and washing operations in a beef-carcass-dressing process. Journal of Food Protection. 59 (6) 666-669. Final Trim B – milk and ingesta contamination to carcasses Final trim of beef, pork and lamb carcasses before final rinse Zero tolerance for visible milk and ingesta contamination. FSIS Directive 6420.1 To access on the internet, go to: B – E. coli O157:H7 contamination Trimming beef carcass Trimming beef carcass reduced E.coli O157:H7 by 3.1 log units (5.14 logs initial).
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