Liha töötlemine
tive to microbial control during meat produc- as to verify and validate their systems.
tion (Bolton et al. 2001; Midgley and Small Furthermore, according to Regulation
2006): (i) the “intervention HACCP”; and, 2160/2003, proper and effective measures
(ii) the “nonintervention HACCP.” The inter- should be taken for detection and control of
vention HACCP uses decontamination inter- zoonotic agents throughout the food chain
ventions along the production line to reduce (Commission of the European Communities
microbial contamination and is adopted by 2003). In principle, such methods include
the United States and many meat-processing hygienic practices during feed production,
plants in Canada and Australia. More specifi- at the farm level and during transportation
cally, the USDA-FSIS has recognized and of the animals, good animal husbandry
annaabi.ee 
