- 2 -
Abattoirs
*
More stringent measures should be taken to ensure internal organs of cattle do not have contact with carcasses
Cutting knives should be sanitised if they have punctured into intestines or stomach of cattle
All carcasses should be washed by pressurised water before release from abattoirs
Hearts and livers of cattle should be thoroughly washed before release.
Meat swabs will be taken from abattoirs regularly for analysis to monitor the effectiveness of control
Transportation Process
Operators should be reminded that meat carcasses and internal organs should be separated during transportation
Fresh Provision Shops
*
Internal organs and carcasses of cattle should be separated during the handling and storage process
Fresh beef should be thoroughly washed before mincing
Mincing machines should be washed and sanitised after each session of operation and in no case less than twice each day
Meat trays should be washed and sanitised before being used for new batch of meat
Ek
General hygienic conditions should be improved
Dr Leung pointed out that a number of the above measures had already been implemented since the first detection of the bacteria in a meat sample.
He was satisfied that appropriate control measures had been taken immediately by all related parties to suspend the sale of the batch of beef in question and to conduct thorough cleansing of the possible contaminated places and machines. He also noted that no food poisoning case associated with the bacteria had so far been reported.