The Hygienic Preparation of Meat Carcases

Abstract

Improvements in standards of hygiene which have been evolved in most fields of the food industry in recent years are notably absent in the preparation of carcases for human food. Indeed, methods have tended to deteriorate and gross soiling of meat occurs far too frequently.

Abattoirs are inadequate in design, capacity and equipment. There is a lack of appreciation of the principles of hygiene, both in management and slaughtering per sonnel. Slaughtermen should be required to attend courses of instruction in hygiene as applied to the meat industry.

Until a rational system of slaughtering procedure based on hygienic principles can be established, minor improvements should be introduced. High pressure sprays for washing down carcases should be installed as a matter of urgency and meanwhile chemical agents should be used to sterilize wiping cloths and washing water, the bacterial content of which may be comparable with that of sewage.