Liha töötlemine
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-
also contribute to carcass and meat contami- vacuuming prior to washing and chilling
nation (Sofos 1994, 2002; Sofos et al. 1999a, (Kochevar et al. 1997a; Bacon et al. 2000).
b, c; Elder et al. 2000; Childs et al. 2006). Furthermore, FSIS has changed the meat and
Although multiple species of microorgan- poultry inspection regulations to require: (i)
isms may be introduced onto the carcass establishment of sanitation standard operat-
during hide removal (Bell 1997), the major- ing procedures (SSOP); (ii) operation under
ity of these microorganisms consist of non- the hazard analysis critical control point
pathogenic spoilage bacteria and indicator (HACCP) system; (iii) microbial testing of
annaabi.ee 
