Liha töötlemine
ronment, may serve as sources of contamina- burden of food-borne diseases, and thus,
tion for: (i) carcasses during the slaughtering, decrease the estimated $12 billion annual
dressing, chilling, and cutting processes; (ii) economic losses in medical costs, lost pro-
meat products during processing, storage and ductivity, recalls, legal fees, and loss of busi-
handling; (iii) water and other foods through nesses in the United States (Buzby et al.
contaminated manure; or (iv) direct transfer 1996; Stopforth and Sofos 2005). Therefore,
and infection of humans (Sofos 2002). More there is increased interest in improving the
specifically, sources of microbial contamina- microbiological status of meat. The Food
tion for meat include air, water, feces, knives Safety and Inspection Service (FSIS) of the
used during exsanguination and cutting, United States Department of Agriculture
annaabi.ee 
