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Safety management and pathogen monitoring in poultry slaughterhouse operations: the case of the United States

Code: 9781838791865
Manpreet Singh and Estefanía Novoa Rama, Purdue University, USA

Chapter synopsis: Preventing foodborne illnesses in a cost-effective way is an important challenge for the poultry industry. This chapter begins by reviewing the common foodborne pathogens associated with poultry. We then discuss processing operations from live transportation of birds, to slaughter, to post-chill processing, and consider the effects of these operations on carcass contamination. We review food safety management programmes during poultry slaughter, focusing on effective measures for surveillance and control in the United States. Chemical, biological and physical antimicrobial treatments are reviewed. Finally, we consider how the efficacy of pathogen reduction systems can be validated and verified through microbial testing.

DOI: £25.00
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Table of contents 1 Introduction: food safety concerns in poultry processing 2 Common foodborne pathogens associated with poultry 3 Effects of processing operations on carcass contamination: from live transportation to carcass washing 4 Effects of processing operations on carcass contamination: chilling and post-chill processing 5 Regulatory standards for food safety management during poultry slaughter 6 GMP and the HACCP system 7 Antimicrobial treatments used in poultry slaughter: chemical and biological treatments 8 Antimicrobial treatments used in poultry slaughter: physical treatments 9 Assessing the effi cacy of pathogen reduction systems: microbial testing 10 Conclusions 11 Where to look for further information 12 References

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