“…Moreover, not all slaughterhouses have a proper supplier relationship and the ability to affect specifications (score 2) and in addition set requirements on the suppliers' FSMS (score 1). Another option is to introduce intervention processes to have the ability to reduce initial levels at carcasses to acceptable levels, such as washing the carcass with hot water or antimicrobial compound (acetic, lactic, peroxyacetic acid, tween 20, cetylpyridinium chloride or nisin) (Calicioglu, Kaspar, Buege, & Luchansky, 2002;Cutter, 1999;Cutter et al, 2000;De Martinez, Ferrer, & Salas, 2002;Dorsa, Cutter, Siragusa, & Koohmaraie, 1996) or the use of steam pasteurization or steam vacuum (Castillo, Lucia, Goodson, Savell, & Acuff, 1999;Nutsch et al, 1998;Retzlaff et al, 2004). However, these techniques should never be used as the primary measure.…”