I'm not familiar with India's regulations as far as antimicrobials go. I performed a very quick google search with no luck.
What are the regulatory limits on your antimicrobials? Is 10 ppm the maximum allowed by your regulations, customer requirements, or countries you export to?
Do parts or carcasses go through additional sprays or dips, or are there any processing aids or ingredients added during to the boneless leg (injection, marination, etc)?
Having a zero tolerance on SLM and Campy is a very high goal to reach. With a boneless product, especially one like the leg which would have several cuts when being processed, the risk is even greater. Do you have a sanitary dip for your utensils if using knives/wizard knives? Typically, this would be performed at an interval determined by the food safety team and at a higher concentration than what your product antimicrobial levels are.
How often is there a break in the process, and during those breaks is a spray down being performed?
Do you have chlorine sprays on your evisceration equipment and/or your processing equipment post-chill?