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United States Department of Agriculture

Agricultural Research Service

Title: How Can We Prevent Food Borne Pathogens from Entering the Abbatoir?

Authors
item Callaway, Todd
item Anderson, Robin
item Edrington, Thomas
item Elder, Robert
item Genovese, Kenneth
item Bischoff, Kenneth
item Poole, Toni
item Byrd, James
item Jung, Yong Soo
item Nisbet, David

Submitted to: International Avian Symposium
Publication Type: Proceedings
Publication Acceptance Date: June 11, 2002
Publication Date: N/A

Technical Abstract: Each year, approximately 76 million Americans become ill from consuming foods contaminated with pathogenic bacteria. Many of these food-borne illness outbreaks have been linked to meat products or to products derived from animals. Post-harvest intervention strategies in the abattoir (slaughterhouse) successfully reduce contamination of carcasses, however food borne pathogens still enter the food chain. Reducing the numbers of pathogenic bacteria that enter the abattoir could further reduce the incidence of food-borne illness. Here we describe several methods that have been considered for use in reducing the carriage of food borne pathogens by food animals.

Last Modified: 9/21/2014
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