THE MICROBIOLOGICAL QUALITY OF IRISH LAMB CARCASSES

The microbiological quality of lamb carcasses at seven Irish exporting plants was examined. Sites in the crutch and hind leg region of the carcass had the highest mean bacterial numbers (^ogi0 4.23/cm2) whereas sites in the dorsal region had the lowest numbers (^_ogi0 3.03/cm ). No significant differences were found between the mean bacterial numbers on carcasses at the different plants, but numbers on carcasses sampled in different months over a 2-year period varied significantly.