In addition, significant differences (p < 0.05) were observed in TVC or EBC levels between hunting days,
predominantly showing that microbiological counts were significantly lower on days 2 and 5 (Table 1). That
corresponded to our observation of the practice of handling and evisceration of carcasses. During five days of
sampling, different workers handled carcasses at all three animal collection points. According to our observation,
workers that handled carcasses on days 2 and 5 had some level of training in food hygiene and previous experience
in the meat industry. As opposed to the practice observed on other sampling days, these workers were using basic
hygiene rules while dressing carcasses, i.e. using a set of knives, frequently changing knives between dirty and clean
operations and using water sterilisers to wash and sterilise knives whenever necessary.
In addition, significant differences (p < 0.05) were observed in TVC or EBC levels between hunting days,predominantly showing that microbiological counts were significantly lower on days 2 and 5 (Table 1). Thatcorresponded to our observation of the practice of handling and evisceration of carcasses. During five days ofsampling, different workers handled carcasses at all three animal collection points. According to our observation,workers that handled carcasses on days 2 and 5 had some level of training in food hygiene and previous experiencein the meat industry. As opposed to the practice observed on other sampling days, these workers were using basichygiene rules while dressing carcasses, i.e. using a set of knives, frequently changing knives between dirty and cleanoperations and using water sterilisers to wash and sterilise knives whenever necessary.
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