Mandatory implementation of microbial control interventions on carcasses in provincially licensed abattoirs
Food safety is a priority for Ontario. To help strengthen Ontario's food safety system, the Ontario Ministry of Agriculture, Food and Rural Affairs is implementing the mandatory use of microbial control interventions in all provincially licensed abattoirs.
Combined with control measures already in place in abattoirs, the use of a microbial control intervention is an additional precaution to make slaughter and processing even safer.
Microbial control interventions are treatments applied to carcasses both during and at the end of dressing to effectively remove or inactivate bacterial contamination and improve meat safety. Each provincially licensed abattoir must have a microbial control intervention in place by the following dates:
- Abattoirs that slaughter bovine: July 1, 2019.
- Abattoirs that slaughter all other red meat species and poultry: October 1, 2019.
Operators have a range of microbial control intervention options to choose from, which have no impact on quality or taste and are completely safe for consumers.
Commonly used microbial control interventions include:
- organic acid rinses
- hot water rinses
- steam pasteurization
- steam vacuuming
- dry aging
- Contamination-free meat products begin on the farm
- Implementing Microbial Control Interventions on Beef and Veal in Provincially Licensed Plants
- Meat Plant Guidelines
- Best Management Practices to Control Microbial Contamination in Provincially Licensed Poultry Abattoirs
Operators of provincially licensed abattoirs may apply for funding under the Canadian Agricultural Partnership to support implementation of interventions in their plant.
For more information:
Toll Free: 1-877-424-1300