EFFECTS OF THE EVISCERATION AND COOLING PROCESSES ON THE INCIDENCE OF SALMONELLA IN FRESH DRESSED TURKEYS GROWN UNDER SALMONELLA-CONTROLLED AND UNCONTROLLED ENVIRONMENTS.

Type of article: Article

Summary

TURKEYS GROWN IN A SALMONELLA-FREE ENVIRONMENT WERE SAMPLED AT THE END OF THE SLAUGHTER AND EVISCERATION PROCESSES TO DETERMINE THE EFFECT OF SLAUGHTER AND EVISCERATION ON THE INCIDENCE OF SALMONELLA IN RAW, EVISCERATED TURKEYS. LESS THAN 1% OF THE EVISCERATED SALMONELLA-FREE TURKEYS WERE SALMONELLA POSITIVE AND 6.3% OF THE EVISCERATED CONTROL TURKEYS WERE SALMONELLA POSITIVE. THE RESULTS OF THE SWAB SAMPLES INDICATED GENERALLY GOOD PROCESSING EQUIPMENT SANITATION.

Details

Original title: EFFECTS OF THE EVISCERATION AND COOLING PROCESSES ON THE INCIDENCE OF SALMONELLA IN FRESH DRESSED TURKEYS GROWN UNDER SALMONELLA-CONTROLLED AND UNCONTROLLED ENVIRONMENTS.
Record ID : 1985-0621
Languages: English
Source: Br. Poult. Sci. - vol. 63 - n. 5
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Poultry
Keywords: Poultry; Salmonella; Microbiology; Meat; Chilling; Process; Turkey (poultry)