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Evaluation of multi-sequential interventions with water to reduce microbial loading as applied to chicken carcasses during slaughtering - a review

Published online by Cambridge University Press:  12 July 2010

P.R. FRANCHIN ,
P.M.D. BATTISTELLA  and
C.R. VIEIRA
P.R. FRANCHIN*
Affiliation:
Perdigão SA, 89560-000, Videira, Santa Catarina, Brazil
P.M.D. BATTISTELLA
Affiliation:
Perdigão SA, 89560-000, Videira, Santa Catarina, Brazil Department of Food Science, Federal University of Santa Catarina, 12227-010, Florianópolis, Santa Catarina, Brazil
C.R. VIEIRA
Affiliation:
Department of Food Science, Federal University of Santa Catarina, 12227-010, Florianópolis, Santa Catarina, Brazil
*
Corresponding author: paulofranchin@brturbo.com.br
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Abstract

The poultry industry has faced many difficulties with bacterial contamination which affects carcass microbiological status, hence influencing its shelf life and safety as human food. During processing, contamination from carcasses can be transferred to equipment, allowing cross-contamination of subsequent carcasses. HACCP strategies suggest the establishment of water showers to minimise the apparent infection of carcasses, thus allowing them to pass through the PCC2 stage with minimal contamination. The only problem is that some countries do not allow implementation of such washing procedures. The following review article compares the results of studies in this matter, and raises potential strategies for ameliorating the situation.

Keywords

poultrycarcassprocessingmicrobial contaminationrinsing
Type
Review Article
Information
World's Poultry Science Journal , Volume 66 , Issue 2 , June 2010 , pp. 203 - 214
Copyright
World's Poultry Science Association 2010

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