ساخت و ساز، مدیریت و نظافت گوشت قرمز گوشت قرمز در انگلستان

The study shows that microbial contamination often remains in UK lairage holding pens after routine cleaning operations. It would appear that there are significant differences in the effectiveness of lairage cleaning programmes at commercial abattoirs, and that the stun-box-roll-out areas are often cleaned to a better standard than the holding areas. As a result of persistence of microbial contamination in the lairage, there is a possible risk of foodborne pathogens persisting in the environment and potentially contaminating animals and carcasses processed on subsequent days.