[name:] Marja-Liisa Hovi
[section:] Food Poisoning
[for:] The Defence
[expertise:] Veterinary Surgeon
[date:] 4 Dec 1994
[surplus:] Appeared in court
o The slaughterhouse and the cutting premises operated with a
considerable overcapacity causing the meat to be cut and
dispatched at temperatures higher than required (+7 C) leading to
an added risk of contamination and bacterial growth.
o No hygiene checks or quality control measures were carried out at
the premises and my suggestions to set up a surface swab programme
were met with strong resistance.
o There was no proper separation between the "dirty" and the "clean"
side of the slaughterhouse leading to a considerable risk from
airborne contamination of the dressed carcasses.
o Throughout the plant there was a shortage of facilities for
disinfection of hand tools and knives leading to contamination of
the carcasses and meat.
o There was no separate, chilled detention room for condemned or
detained carcasses. This often lead to a situation where detained
carcasses were kept in the same chillers with carcasses that had
past the inspection. This practice easily leads to either contact
or airborne contamination.
o The carcasses were washed with high pressure water before the
inspection. This practice is dangerous as it can lead to the
inspectors missing pathological changes and leads to airborne
o The chillers were as a rule overfilled this leading to contact
contamination and preventing proper chilling of the carcasses.