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

Abstract

To determine food safety and sanitation practices and compare small halal and non-halal beef slaughterhouses in the United States, we conducted two web-based surveys using a similar questionnaire and 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. This study showed no significant differences between halal and non-halal slaughterhouses regarding food safety and sanitation, 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%. In contrast, the most common interventions used in non-halal slaughterhouses were only hot water (180 °F) (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 improvement.