Abstract
The numbers of micro-organisms deposited from the air of the slaughter room and the chiller of a Canterbury, New Zealand, meat works were assessed by the open plate method. The contamination of the carcasses during processing was ascertained by sampling the superficial tissue from the neck area. The results revealed a fluctuation in the number of micro-organisms being deposited from the air of the slaughter room which may be attributed to the seasonal variation in atmospheric spore content. During loading of the chiller the number of organisms in it built up, but only a very few were still being deposited from the air of this room at the end of the 72 hours' chilling period. The greatest number of bacteria found on the neck tissues was 8.9 × 105/sq . em after incubation at 22°c for five days. However, a number of the sides of beef had less than 4.0 × 103 bacteria/sq. em, whieh showed a high standard of hygiene had been obtained.
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