Use of antimicrobial agents in official abattoirs under meat inspection in the United States of America.
Facilities and equipment which are contaminated by a diseased carcass during slaughter and processing operations must be made free from microorganisms of human health concern before being used again. Therefore, a rapid-acting microbicidal agent is necessary to enable the swift resumption of operations. Currently, water heated to 180 degrees F (82.2 degrees C) is the antimicrobial agent of choice, as this rapidly kills microbes without leaving a residue which could jeopardize food products.
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United States Department of Agriculture, Food Safety and Inspection Service, Washington, D.C. 20250, USA.
D000003:Abattoirs / Q000592:standards*; D000818:Animals; D000890:Anti-Infective Agents / Q000592:standards; D004203:Disinfection / Q000331:legislation & jurisprudence / Q000379:methods / Q000592:standards*; D005513:Food Inspection / Q000331:legislation & jurisprudence / Q000592:standards; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000592:standards; D012042:Registries; D014481:United States; D014484:United States Environmental Protection Agency; D014867:Water
D000890:Anti-Infective Agents; D014867:Water