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. Microbiological standards for bovine carcasses in the European Union are governed by Commission Regulation (EC) No 2073/2005, which sets process hygiene criteria for aerobic colony count and Enterobacteriaceae. To investigate whether extending the bleed-to-evisceration interval compromises meat safety, five Holstein dairy cattle were slaughtered on-farm, with samples collected from the internal paralumbar area in contact with the intestines for up to four hours post mortem. The samples were analyzed for Enterobacteriaceae, aerobic colony count, and Escherichia coli. None of the samples exceeded the established thresholds of 1.5 and 3.5 log CFU/cm

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Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.