Keywords : ,،,؛Food safety practices,,


Food safety and sanitation practices survey in very small halal and non-halal beef slaughterhouses in the United States

Omar Al-Mahmood

Iraqi Journal of Veterinary Sciences, In Press
DOI: 10.33899/ijvs.2022.133219.2191

To determine the level of food safety and sanitation practices and make comparisons between very small halal and non-halal beef slaughterhouses in the United States, we conducted two web-based surveys by using a similar questionnaire and similar data collection methods. Among the 80 halal slaughterhouses included in this study, 56.25% (45 out of 80) participated, while 63.75% (51 out of 80) participated in the non-halal slaughterhouse survey. The results of this study showed that there were no significant differences between halal and non-halal slaughterhouses in term of food safety and sanitation practices and food safety technologies and microbiological testing practices. All halal and non-halal slaughterhouses conducted generic E. coli (100%) for beef carcasses. The most common interventions used in halal slaughterhouses were a combination of treatments (cold water + hot water (180 °F) + organic acid) (31.1%). Whereas the most common interventions used in non-halal slaughterhouses were hot water (180 °F) only (33.5%). The findings of this study can be used to describe food safety and sanitation practices in the halal meat industries and find areas for the improvement.