Liha töötlemine
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
hides, fleece, feathers, the gastrointestinal (USDA) has declared E. coli O157:H7 an
tract through accidental spillage of its con- “adulterant” in ground beef and other nonin-
tents during evisceration, and lymph nodes if tact beef products and has issued a zero-
inspected by incision or otherwise cut. tolerance policy that requires removal of all
Furthermore, contact with other carcasses, visible contamination, including feces,
employees, as well as the processing envi- ingesta, and udder contents, from beef
ronment (e.g., equipment, water, or air) may carcasses by knife-trimming or steam-
annaabi.ee 
