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Presence of Salmonella on broiler carcasses: influence of the different stages of the slaughter chain.

Présence des Salmonella sur les carcasses de poulets de chair : influence des différents points de la chaîne d'abattage.

Author(s) : CARRAMINANA J. J., AGUSTIN A. I., YANGUELA J., BLANCO D., ROTA C., HERRERA A.

Summary

The results of bacteriological analyses of scalding water, carcass soaking chlorinated water, the surface of poultry carcasses, at various stages in the slaughter chain (after plucking, chlorine bath, dressing, shower and cooling in blown cold air), and of poultry livers. A high incidence of Salmonella in chilled poultry carcasses as well as in viscera originating from the carcasses is noted. A high occurrence of Salmonella is detected in scalding water.

Details

  • Original title: Présence des Salmonella sur les carcasses de poulets de chair : influence des différents points de la chaîne d'abattage.
  • Record ID : 1995-0317
  • Languages: French
  • Publication date: 1993
  • Source: Source: INRA, Symp. eur. Qual. Viande Volaille, Tours
    vol. 1; 517-523; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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