Hazard Database
Hazard detail
| Food Type : | Lamb (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Shiga toxin producing E coli (STEC) are likely to occur, being associated with contamination with faeces, ingesta and dirt from the gastrointestinal tract and hide |
| Justification: | Risk profile: STEC in red meat. *Generic RMP for Slaughter, Dressing, Cooling and Boning of Sheep. *STEC information |
| Control Measure: | Good Operating (Hygienic) Practice during slaughter, dressing and further processing of lamb. Follow guidelines in the Microbial Pathogen datasheet. Ensure good hygienic practices are in place. Prevent cross contamination in food preparation areas. |
| Reference: | Risk Profile: STEC in red meat |
| Last Updated: | 16/01/2019 |