Monitoring Hygienic Measures for Decreasing Salmonella Occurrence in Scalding Tank Water of a Turkey Slaughterhouse

The objective of this work was to test different treatments based on the temperature and acidification scalding tank water throughout day in a turkey slaughterhouse under industrial conditions order decrease occurrence Salmonella. After controlling usual conditions, following measures were taken: (a) increased 60 °C 70 for 15 min at halfway point day; (b) acidified six initial pH levels tested. Both which tested (heating water) showed efficiency reducing Salmonella during step. In prevent disadvantages associated with hardest each case, we propose that be heated without carcasses, can repeated if exposed costs resources processing are acceptable. Regarding acidification, suitable measure would an 4.0 or any treatment keeps below 4.5, using acid does not affect final quality products and/or elements involved.