[Contamination of broiler chickens by Salmonella during processing in a number of poultry-processing plants (author's transl)].
The mechanism of cross examination with Salmonella during processing was studied. For this purpose, various flocks were examined for the presence of Salmonella at various points in the slaughter-line during processing. The results show that not all Salmonella organisms present on the skin are killed during scalding at 55 degrees C. Contamination with Salmonella shows a marked increase during plucking. This increase is due, among other things, to the ways of processing. Evisceration did not cause a considerable change in contamination with Salmonella. It is apparent from the results that chillers may be used in a variety of ways, which has a markedly different effect on contamination. The studies show that the effect of a spinchiller is closely associated with that of processing on the whole slaughter line.
D000818:Animals; D003428:Cross Infection; D005506:Food Contamination; D005516:Food Microbiology; D008462:Meat-Packing Industry; D011200:Poultry; D012475:Salmonella / Q000302:isolation & purification*; D012867:Skin / Q000382:microbiology*
Salmonella-contaminatie van slachtkuikens tijdens het slachtproces in enkele pluimveeslachterijen