[Sources of microbial contamination in the production of veal]

Investigated was the microflora of various objects contributing to the contamination of veal during the process of its production. It was found that the main sources of primary contamination of the carcass surface with microorganisms are the hair coat, residual mud on the hoofs, intestinal contents of the calves for slaughter, the slaughter premise itself (walls, floor, air), tools used in slaughter (knives, axes for cutting open), clothing for work as well as the hands of the workers. The microbial contamination of the objects studied during work proved strong, in some cases the log value of the total count of organisms for some of them reaching up to 8.90, of the psychrophiles--up to 7.91, of the coliform bacteria--up to 7.04, of the moulds and yeasts--up to 6.08. Disinfection with 1 per cent water solution of Vosfasteril lowered the contamination of the objects studied by more than 99 per cent. The detergent used produced a high bactericidal effect and could successfully be employed at the meat producing enterprises throughout the country.