Verification of the level of Microbiological Control for the Slaughter and Cooling Processes of Beef Carcass Production at a High-line-Speed Abattoir.

Methods are described which were used to verify the microbiological adequacy of the processes of production and chilling of carcasses at a high-line-speed abattoir. Ten excision samples (5 by 5 by 0.2 cm) were taken from each of 16 to 20 carcasses for each evaluation of these processes.