Food safety and sanitation practices survey in very small halal and non-halal beef slaughterhouses in the United States
Iraqi Journal of Veterinary Sciences,
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.
Keywords: Halal meat,,
,،,؛Food safety practices,,
,،,؛Very small slaughterhouses
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