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e., after stunning or form and E. coli counts on carcasses with the exsanguination; McEvoy et al. 2001, 2003; presentation status of animals before slaugh- Bosilevac et al. 2004b, 2005). Other exam- tering (e.g., score and surface wetness) and ined chemicals include cetylpyridinium chlo- the slaughtering speed, suggesting that there ride (CPC; 1%), sodium hydroxide (SH; is significant variability in factors affecting 1.6%), trisodium phosphate (TSP; 4%), or carcass contamination. phosphoric acid (4%; Bosilevac et al. 2004a, Poor sanitation, hygiene and manufactur- b, 2005). Evaluation of such treatments on a ing practices pre-harvest, as well as during laboratory-scale in model spraying-cabinets slaughtering, fabrication, and processing has demonstrated reductions of APC and may lead to excessively contaminated meat, total coliform count (TCC) of up to 4 log10
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