Contamination risksĬontamination of meat during slaughter and processing is a major risk for subsequent food-borne illnesses in humans. coli serotypes (O26, O45, O111, O103, O121, and O145) are also commonly associated with severe illness in humans, and there are more as well. The STEC strain most frequently associated with human illness in North America is serotype O157:H7. STEC cause human illnesses, which can range from mild diarrhea to very severe and life-threatening conditions, including death. coli that make these toxins are called "Shiga toxin-producing" E. coli cause disease by making a toxin called Shiga toxin. coli are pathogenic, meaning they can cause illness. coli are harmless and are an important part of a healthy human intestinal function. coli) bacteria normally live in human and animal intestines. Implementing microbial control interventions on beef and veal in provincially licensed plants IntroductionĮscherichia coli ( E. Operators have a range of microbial control intervention options to choose from, which have no impact on quality or taste and are completely safe for consumers.Ĭommonly used microbial control interventions include:įor more information on implementing microbial control interventions, please see Meat Plant Guideline Reference No.: S9.08.13.02 Microbial control interventions for red meat species and poultry. Microbial control interventions are treatments applied to carcasses both during and at the end of dressing to effectively remove or inactivate bacterial contamination and improve meat safety.Įach provincially licensed abattoir must have a microbial control intervention in place. ![]() To help strengthen Ontario’s food safety system, the Ontario Ministry of Agriculture, Food and Rural Affairs ( OMAFRA) implemented the mandatory use of microbial control interventions in all provincially licensed abattoirs.Ĭombined with control measures already in place in abattoirs, the use of a microbial control intervention is an additional precaution to make slaughter and processing even safer. Mandatory implementation of microbial control interventions in provincially licensed abattoirsįood safety is a priority for Ontario.
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