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Ensuring safety in chilling and freezing of poultry meat

Code: 9781838791889
Alma Delia Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad Autónoma de Chihuahua, Mexico

Chapter synopsis: Poultry is the most traded meat worldwide, and its consumption has increased almost continuously since 1965. In order to achieve sustainable production, the poultry industry must continue to develop its methods and technologies, and in doing so must take into account the standards of safety required by consumers. This chapter presents a review of safety practices and potential risks associated with chilling and freezing of poultry meat. It covers relevant research on the improvement of poultry safety during chill processing, post-slaughter handling risks and procedures, and the most important poultry pathogens and their control.

DOI: 10.19103/AS.2016.0010.11
Table of contents 1 Introduction 2 Chilling for poultry meat preservation 3 Other post-slaughter interventions for the decontamination and preservation of poultry meat 4 Review of important poultry pathogens and their response to control measures 5 Summary and conclusions 6 Future directions and research needs 7 Where to look for further information 8 References

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