The Impact of an Extended Bleed-to-evisceration Interval on the Microbiological Quality of On-farm Slaughtered Cattle Carcasses.

The uncertainties surrounding the microbiological risks of an extended exsanguination-to-evisceration interval have limited the implementation of on-farm slaughter in Europe. On-farm slaughter is increasingly advocated by farmers, consumers, and policymakers as a humane alternative to traditional slaughterhouse operations. However, concerns about hygiene and food safety, particularly bacterial contamination, have led to stringent time limits imposed by Member States on the interval between bleeding and evisceration.