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HACCP Generic Model: Beef Slaughter

Introduction

Dr. R. W. Usborne, professor at the University of Guelph, well describes the state of the situation in his expose titled 'The meat we eat'. The following text summarises the situation.

Consumer knowledge concerning foods generally comes from different sources of the public media . Frequently in depth research of the topics, with this type of reporting is insufficient to provide reader with the whole story. When this superficial approach is adopted, it often results with the distortion of the facts. Equally the story tends to have a bias towards the reporter or the writer.

For example consumer concerns towards food wholesomeness have been reported in the following order of importance :

1. Food additives,
2. Pesticide residues,
3. Environmental contaminants,
4. Nutritional information,
5. Microbial risk, and
6. Natural toxins.

However if we were to base this order scientifically it would read

1. Microbial risk,
2. Nutritional information,
3. Environmental contaminants,
4. Natural toxins,
5. Pesticide residues, and
6. Food additives.

Food colouring, preservatives, pesticides and antibiotics, have not caused major problems, where as in 1984 microbial contamination has contributed to a very large percentage (57.1%) of food intoxication in Canada.

Meat and meat by products are subject to various inspection techniques in order to minimize microbial contamination and maintain the integrity of the product. Random sampling techniques are in place in order to detect antibiotic residues, pesticides, heavy metals and growth enhancers in carcasses of various animal species. For the fiscal year 1991-92, based on past years results no major risk has been attributed to residues. Furthermore it has been shown in an independent study that there was no significant differences in levels of residue in samples from regular beef as compared to 'natural' (biologically raised) beef. Amounts of residue in both cases have been well below tolerance levels.

Our guard should be maintained in order to reduce microbiological hazards. Listeria and coliforms (as E.coli 0157:H7) of which we heard little of in the past years, are now of primary importance. If adequate precautions are not taken other pathogens responsible for toxi-infections can also become a serious problem. Federally registered Slaughter operations continue to be inspected by Agriculture and Agri-Food Canada Meat Inspection in order to minimize the hazard of microbiological contamination. However more and more pressure will be placed on establishments in order that they develop and follow their own process controls. For example, raising and producing beef and culled cows exempt from toxi-infections agents, or at least presenting them in an acceptable state of cleanliness will lessen the hazard of meat contamination during acceptable slaughter procedures. Although zero tolerance for microbial contamination may not be attainable with today's technologies, the challenge at all levels of processing is to maintain contamination as low as possible. Environmental factors are also important. The operation must be conducted in clean surroundings, with good temperature controls, in order to minimize microbiological growth which could have the possibility of being transferred to carcass surfaces.

Hazard analysis should be conducted at every step of production: growing, slaughter, processing, and marketing of the meat products in order to identify critical control points and control the sources of microbiological contamination.

Consumer education is equally an important factor in the meat and meat product food chain. The scientific community as well as governmental agencies can provide reporters and writers with facts and results from research and sampling programs, which they in their turn can pass onto the consumer in a creative and interesting fashion. In this manner the consumer can benefit from a practical knowledge, regarding cooking, storage, and good food handling techniques. The media could play a key role in public awareness of these programs. Everyone has a role to play in the wholesomeness and safety of foods, especially meat products.

This generic model addresses beef quarters, offals, head meat and tongues. If other by products should be harvested, specific HACCP models for each by product should be developed and added to the present model. For the purpose of this model, personnel identified for the monitoring or verification of procedures, control frequencies, and microbiological specifications are referred to only as examples. Each establishment has the responsibility of defining its own parameters in keeping with its operating conditions with the end result of maintaining product wholesomeness. However, current regulatory standards must be met.