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Incidence of Salmonella on broiler carcasses and livers in a poultry slaughterhouse - impact of processing procedures on the contamination

Incidence of Salmonella on broiler carcasses and livers in a poultry slaughterhouse - impact of processing procedures on the contamination

Microbiologie, Aliments, Nutrition 12(1): 75-85

The incidence and sources of Salmonella contamination in 20 broiler lots were determined at 11 sampling points in a Spanish processing plant, (faeces samples collected from fowl plastic transport cages; surface samples from knifes used for each lot: water samples from the scalding tank during processing of each lot; chlorinated water samples from the washing batch during processing of each lot; surface samples from caracasses after plucking; surface samples after vent-cutting; surface samples after evisceration; surface samples after final washing; surface samples after chilling; livers samples obtained after evisceration; and after storage in the plant). Salmonella incidence did not increase significantly on broiler lots along the processing chain, but a significant increase in Salmonella incidence on carcasses was noted after washing in a chlorinated water bath. The results showed the percentage of Salmonella contaminated lots of living broilers was low. In the processing operations, a spread of Salmonella organisms apparently occurred and 60% of refrigerated carcasses and 80% of stored livers were contaminated.

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