The microbiology of raw, eviscerated chickens: a ten year comparison.
In 1979 a survey of selected chicken eviscerating plants was conducted to determine the levels of coliforms, Escherichia coli, and Salmonellae sp. on eviscerated chickens under current manufacturing practices. A comparison was made of the data from this survey and one conducted in 1969. The 1979 survey found that the chickens did not have a statistically significant reduced incidence of salmonella compared to chickens analyzed in 1969. Also, much of the bacterial contamination on a carcass at the end of the evisceration line was transient and was readily removed by the final spray washer. The addition of chlorine to chiller water did not appear to have an unusually beneficial effect on the microbiological quality of the chickens. In 1969, in the nine plants studied, the incidence of salmonella on chickens at the exit of the chillers was 20.5%. In 1979, in the nine plants studied, the incidence of salmonella on chickens at the exit of the chillers was 11.6%. In 1979 there was about a 45% reduction in the incidence of salmonella in eviscerated chickens in the nine plants studied compared to the incidence of salmonella in eviscerated chickens in 1969.
D000003:Abattoirs; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D002645:Chickens / Q000382:microbiology*; D004926:Escherichia coli / Q000302:isolation & purification; D005516:Food Microbiology; D008460:Meat; D012475:Salmonella / Q000302:isolation & purification; D013045:Species Specificity