Steam versus hot-water scalding in reducing bacterial loads on the skin of commercially processed poultry.
A comparison of two types of scalders was conducted to determine their effectiveness in reducing bacterial contamination of poultry carcasses. A conventional hot-water scalder and a prototype model of a steam scalder were tested under commercial conditions. Total plate counts from steam-scalded birds were significantly lower than the counts of water-scalded birds immediately after scalding and again after picking. No differences in the two methods could be found after chilling. Coliform counts from steam-scalded birds were significantly lower than the counts from water-scalded birds immediately after scalding. No significant differences in coliform counts were detected when the two scald methods were compared after defeathering and chilling.
D001419:Bacteria / Q000302:isolation & purification; D001431:Bacteriological Techniques; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D006358:Hot Temperature; D008722:Methods; D011202:Poultry Products; D012867:Skin / Q000382:microbiology; D014867:Water
D014867:Water