background and objectives: survey on bacterial contamination is one of the most important ways for hygienic evaluation of meats at different points of processing and marketing. in the last decade application of ozone as an antiseptic agent was proposed in foods (meats, vegetables, fruits, etc.) processing. the aim of this study was to evaluate the effects of ozone gas for reduction of bacterial...

Poultry meat has a high risk of contamination during its processing. Storage temperature, type of packaging, and types and numbers of psychrotrophic bacteria are the major factors determining the spoilage of poultry meat. Before packaging, poultry carcasses are chilled by air or water currents in commercial slaughterhouses. The packaging material and methods are other factors influencing the sp...

the aim of this study was to determine the principal reasons for condemnation of broiler poultry carcasses and its economic losses in namin slaughter-house of iran from  february 2008 to  march 2009 . in this period, 2741794 poultry were slaughtered which were7662237 kg live weight and 5560963 kg eviscerated meat .from these , 20479 carcasses responsible for 0.74% of total slaughter with overal...

materials for this study were consisted of 100 carcasses of broiler chickens aged 14 to 60 which had died from respiratory problems and/or gumboro disease with diarrhea. these carcasses were submitted from local poultry farms to the department of poultry diseases of the veterinary college of islamic azad university, tabriz branch for post mortem examination. intestinal faecal from colac and cec...

During 2016 in Guangzhou, China, we detected infectious avian influenza viruses (AIVs) in 39.8% of samples from chicken carcasses slaughtered at live poultry markets but none from carcasses supplied to supermarkets by facilities bypassing live poultry markets. Promoting supply chains with high biosecurity may reduce the risk for zoonotic AIV transmission.

Foodborne Campylobacter-associated gastroenteritis remains a public health concern, and the Centers for Disease Control and Prevention suggests that improperly handled poultry is the most important source of this human disease. In response to these concerns, 10 of the largest U.S. poultry integrators cooperatively determined the incidence and counts of Campylobacter on processed broiler carcass...

Cooling is one of most common thermal processes used to improve the quality and safety of food products and to extend their shelf life (WANG; SUN, 2003). In industrial processing of poultry, immediately after slaughter, bleeding, hot water immersion, feather withdraw and viscera withdraw, poultry carcasses have to be chilled to reduce their temperature from approximately 40 to 4 °C, which contr...

Poultry meat has been identified as one of the principal foodborne sources of Salmonella. In this preliminary study the prevalence of Salmonella spp. and its typhimurium serovar contamination of broiler carcasses, were determined. Using the rinse test method, numbers of 60 samples, representing 20 broiler flocks, were collected from poultry carcasses after the chilling stage in the processing l...

The small-scale mobile poultry-processing unit (MPPU) produced raw poultry products are of particular food safety concern due to exemption of USDA poultry products inspection act. Limited studies reported the microbial quality and safety of MPPU-processed poultry carcasses. This study evaluated the Salmonella and Campylobacter prevalence in broiler ceca and on MPPU-processed carcasses and effic...