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The Impact of Commercial Processing Procedures on the Bacterial Contamination and Cross-Contamination of Broiler Carcasses



The Impact of Commercial Processing Procedures on the Bacterial Contamination and Cross-Contamination of Broiler Carcasses



Journal of Food Protection 53(3): 202-204



Levels of aerobic bacteria, Enterobacteriaceae , and the incidence of Salmonella were determined at six sampling points in a commercial processing plant: (1) pre-scald (at bleed line); (2) post-scald; (3) post-pick (4) post-evisceration; (5) pre-chill (after the final washer); and, (6) post-chill. The level of aerobic bacteria and Enterobacteriaceae on broiler carcasses was reduced significantly by commercial processing procedures, but cross-contamination still occurred. There was no increase in Salmonella incidence on carcasses from the five sampling points starting with the kill line through the final washer. There was a significant increase in Salmonella incidence on carcasses exiting the immersion chiller, indicating that this may be the point of most significant cross-contamination in broiler processing plants.

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Accession: 066720925

Download citation: RISBibTeXText

PMID: 31018399

DOI: 10.4315/0362-028x-53.3.202


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