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

• Published in: World's poultry science journal Vol. 66; no. 2; pp. 203 - 214
• Main Authors: FRANCHIN, P.R., BATTISTELLA, P.M.D., VIEIRA, C.R.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press on behalf of World's Poultry Science Association 01.06.2010; Taylor & Francis; Taylor & Francis Ltd
• Subjects: bacterial contamination; carcass; carcass quality; chicken carcasses; chicken meat; Contamination; cooling; cross contamination; decontamination; defeathering; evisceration; food processing; Food safety; geographical variation; HACCP; literature reviews; microbial contamination; poultry; process control; processing; rinsing; sanitizing; scalding; slaughter; washing; water; Europe; carcass; rinsing; processing; microbial contamination; poultry
• ISSN: 0043-9339; 1743-4777
• DOI: 10.1017/S0043933910000267

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.