Initial microbial inoculation of meat result from the introduction of microorganisms into the vascular system when contaminated knives are used for exsanguination. The vascular system rapidly disseminates these microorganisms throughout the body. Contamination subsequently occurs by the introduction of microorganisms on the meat surfaces in operations performed during slaughtering,cutting,processing,storage,and distribution of meat. Other contamination can occur by contact of the carcass with the hide,feet,manure,dirt,and visceral contents from punctured digestive organisms.