Washing of carcasses

During the slaughter and evisceration process carcasses are washed on a regular basis in order to remove the contaminated water film  and avoid or minimize the attachment of bacteria. 

At the end of the evisceration line carcasses are washed both inside and outside with high pressure water.

Food safety issues: Attachment of bacteria in the water film. Cross-contamination by water spray or aerosol.

In contrast with the US and many other countries,  the use of chemicals such as chlorine to process water is not allowed in Europe.