THE SANITARIAN'S RESPONSIBILITY IN MEAT AND POULTRY PRODUCTION AND PROCESSING

Abstract

In the meat and poultry industries, efforts should be made to improve the environment of large animals just prior to slaughter. Part of the apparent problem of cross-contamination among animals is a matter of stress, not clear-cut cross infection between animals. The organisms are there all the time. Because of physiological and psychological stress caused by crowding, the animals begin to shed normal intestinal organisms more readily than before. If sanitation is to be improved, real effort should be put into steps beyond the slaughter stage such as improving equipment design and materials, sanitizing methods, control of rodents and insects, and studying the worker's role in the transmission of contamination. Particularly important is the control of temperature at all stages subsequent to slaughter. This includes loading rates, stacking arrangements, and other factors which may impede heat transfer and enable some portions of the food to be in a range where microbial growth can get started. Once they are already multiplying, organisms are capable of continuing for some time though the environment is then apparently unfavorable. This also applies to heating. Above the growth range of organisms, efforts should be made to be sure all portions are heated thoroughly and kept above the growth range. Equipment and procedures should be such that food moves through transitional heating-cooling operations quickly. Essentially, the sanitarian as a professional has a responsibility to the public for general welfare. If in industry, he should use his knowledge to educate management, if that is needed, as to the importance of sanitation. This includes demonstrating the economic benefits of sanitation as well as avoidance of public health problems. Finally, whether in public health agencies, in industry, or elsewhere, the sanitarian has a duty to teach others why sanitation is essential and how it can be attained. By enlisting all who handle food to handle it properly out of knowledge–rather than mere feet-dragging compliance with public health regulations–considerable improvement could be made even with present methods and equipment.