Blog: Muscle Pulled Ribcage

Processing facilities struggle to maintain sanitation and proper food handling techniques by utilizing HACCP and SSOPs in their establishments. While these practices greatly decrease the possibility of bacterial contamination, it is up to consumers to fully cook their food to further eliminate any parasites or bacteria that may have developed after the product left the establishment.

Bacteria in Foods

There are a large number of bacteria that are common in foods – including various strains of E. coli, Salmonella, and Listeria Monocytogenes; these are the three most common. These bacteria are usually entered into the food chain by improper and unsanitary food handling techniques.

Unsanitary dressing procedures from beef slaughtering establishments, swine slaughter, and poultry slaughter can lead to contamination from these bacteria. If the contaminated carcasses are not properly treated with some form of lethality step, such as an acetic acid wash, the bacteria can continue to multiply and grow and eventually cause sickness. It is very important to develop proper sanitary dressing procedures to help eliminate these bacteria.

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