Download Meat is safe to eat as it does not become infected with the Brucella

Meat is safe to eat as it does not become infected with the Brucella bacteria. The bacteria isolates
itself in the udder and reproductive tissue, as well as lymph nodes.
During slaughter at an abattoir, the people who slaughter are trained in the slaughter process, and
they have the necessary equipment that is not always available on a farm. Protective clothing is also
mandatory. Abattoir surfaces are smooth and there is an ongoing cleaning process. The abattoir
is cleaned and sanitized at the end of slaughter. Condemned material when the bacteria is isolated
eg. udder and reproductive organs are removed during the slaughter process and go immediately into
the condemned area. Lymph nodes are removed during the trimming and inspection stage and sent
to the condemned area of the abattoir. Through this risk of infection is greatly reduced.
During home slaughter, people are not always experienced in the slaughter process, do not wear
effective protective clothing and also there is often insufficient equipment. If there is broken skin on
an abattoir worker that is not covered by his protective clothing, they will have to cover this area with
a plaster and then a waterproof glove if on the hand or wrist area. Firstly if a lactating udder is
removed contamination of the area can occur when milk is released onto the ground. When
evisceration occurs, the pregnant uterus may be nicked and amniotic fluid can leak releasing
millions of bacteria into the environment. The “bos-slagter” may not trim the carcass and remove
potentially infected lymph nodes. All the condemned material may be off loaded onto the farm
rubbish dump where dogs, jackals or other wild animals including birds may come and feast on it.
They may drag off infected material to other areas to feed on it there, and so spread the bacteria and
disease in this fashion.
Are the people slaughtering the cattle wearing proper protective clothing? Or do the slaughter
wearing an apron over their normal clothing. This may get contaminated and they may pick up
bacteria and transfer this to themselves when rubbing their eyes, or through broken skin. The meat
may become contaminated with bacteria during the slaughter process by inexperienced people. Is the
area where slaughter occurred properly cleaned and sanitized after slaughter. Will there be a primary
and secondary meat inspection to ensure the meat is fit for human consumption?
Meat from cattle slaughtered at a registered abattoir is fit for human consumption, so you can still eat
a rare steak without fear of becoming ill.
The same goes for making and eating biltong. You will not become infected from biltong made with
meat passed by a registered meat inspector at a registered abattoir.