Salmonella Contamination Risk Points in Broiler Carcasses during Slaughter Line Processing
نویسندگان
چکیده
منابع مشابه
Microbiological quality of broiler carcasses during slaughter processing
Microbial contamination of poultry carcasses can be influenced by many factors during transport and slaughtering. The aim of this study was to evaluate the impact of four processing steps (plucking, evisceration, washing and chilling) on the total viable counts (TVC), counts of Escherichia coli, Salmonella spp. and Listeria spp. incidence on broiler carcasses. A total of 160 broiler carcasses o...
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The aim of this study was to examine the relationship between the load of Salmonella spp. in caeca and the carcass contamination in an Italian slaughterhouse. The sampling scheme was designed to be representative of the pigs slaughtered in a day and to estimate a 12% prevalence of pigs highly contaminated by Salmonella spp. (HCP, cecal load ≥3log). Environmental swabs were taken before slaughte...
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The aim of the present study was to determine the frequency and distribution of Salmonella contaminations throughout the slaughtering process of pigs. The investigation was carried out in two slaughterhouses that were visited four times each on different days. Samples were taken from lairage areas, fecal contents, carcasses at different stages of processing and from the environment. Bacteriolog...
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Introduction The Campylobacter spp. are reported as the most common gastrointestinal bacterial pathogen in humans. According to the European Food Safety Authority (EFSA) report the number of cases in EU in 2005 was 197 363 (EFSA 2006). Comparing to 2004 a 7.8 % increase was observed. Poultry meat products are considered to be a major source of campylobacteriosis (EFSA 2005). The final product c...
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Salmonella present on the feathers of live birds could be a source of contamination to carcass skin during defeathering. In this study, the possibility of transfer of Salmonella from the feathers of live turkeys to carcass tissue during the defeathering process at a commercial turkey processing plant was investigated. The contribution of scald water and the fingers of the picker machines to cro...
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ژورنال
عنوان ژورنال: Journal of Food Protection
سال: 2014
ISSN: 0362-028X,1944-9097
DOI: 10.4315/0362-028x.jfp-14-052