3.3.6 RefrigerationThe growth of microbiological organisms is strongly influenced by temperature. The microorganisms that may be present on meat products are mesophilic pathogens that grow at temperatures between 7 and 37°C (AFFCO, 2003). This growth interval is called the mesophilic window, which is the interval in which enteric pathogens are able to readily proliferate (AFFCO, 2003). Meat processing plants are therefore able to adequately control bacterial growth during the production process by regulating the temperature of the product. The MPI imposes regulations for chilling carcasses and products whereby all meat processors follow standard time/temperature regimes and/or the Meat Process Hygiene Index (NZFSA, 2004). Standard time/temperature regimes are derived from good manufacturing practices, which have been shown to produce microbiologically safe products. A preservation program is in place at AFFCO Horotiu where cooling of carcasses and product immediately after slaughter has been reduced to 7°C to meet compliance with industry standards. After the immediate post-slaughter period, carcasses are refrigerated if they do not undergo hot deboning. Carcasses can be transferred to coolers or stored in the same room used for assembly. The critical factor is the application of refrigeration to achieve the cooling performance standard described in this section (NZFSA, 2004). Unless otherwise approved, air temperatures must not be warmer than 10°C and chillers must reduce the deep meat temperature to 7°C within 24 hours of the carcass leaving the slaughter floor or to 10°C within 24 hours of carcass leaving the slaughter site. slaughterhouse when all carcasses will be frozen in carcass form (NZFSA, 2004). After being reduced... to half the paper......ary Industries (n.d.). National Chemical Residues Program (NCRP). Retrieved from http://www.foodsafety.govt.nz/policy-law/food-monitoring-programmes/apa-1999/ncrp/New Zealand Food Safety Authority (2004) Industry Standard 6 Retrieved from http://www.foodsafety .govt.nz/industry/sectors/meat-ostrich-emu-game/meatman/is6/is6.pdf Nyachuba, D. G. (2010). Foodborne illnesses: are they on the rise? Nutrition Reviews, 68(5), 257–269.Te Kuiti Meat Processors LTD. (2012). Sheep Risk Management Plan.Terlouw, EMC, Arnould, C., Auperin, B., Berri, C., Le Bihan-Duval, E., Deiss, V., Lefervre, F., Lensink, B.J., & Mounier , L (2008). Pre-slaughter conditions, stress and animal welfare: current status and possible future research. Animal, 2(10), 1501-1517.Universal Beef Packers LTD. (2013). Hazard Analysis and Critical Control Point Plan for Universal Beef Packers LTD.