Defeathering B Defeathering There was no significant difference Clouser, C.S., S. Doores, Salmonella – and turkey carcasses between Kosher picking and the steam M.G. Mast, and S.J. Knabel. Listeria conventionally spray method, however incidence of 1995. The role of monocytogenes cross (scalded in a triple increased 50% with defeathering in the Salmonella contamination pass tank for 1.3 conventional picking. There was no contamination of turkey minutes at 137.5˚F detected skin by species Listeria monocytogenes Salmonella (58.6˚C)), Kosher associated with the picking process, and Listeria (cold scalded 1 however there was a significant Poultry monocytogenes. minute at 45˚F increase in positive samples from those Science. 74 (4) 723-731. (7˚C)), or Kosher picked in the chilling process. sprayed for 1.6 minutes with a combination of 140˚F (60˚C) water and steam. B Spray washing Spray washing after defeathering but Lillard, H.S., D. , and J.E. Salmonella, – defeathered, before evisceration had no significant Thompson. 1984. Effect of Staphylococcus, wash and uneviscerated effect on the incidence of reduced processing on Clostridium Salmonella, spp. contamination chicken carcasses and spp. recovery of foodborne Staphylococcus, Clostridium with tap water at pathogens from hot-boned 50 psi for 2.5 broiler meat and skin. minutes Journal of Food Protection. 47 (3) 209-212. Viscera Wash automatic The risk of is Thayer, S.G., and J.L. removal by viscera removal eliminated with this wash process Walsh. 1993. Evaluation automatic viscera equipment probe between each carcass. of cross-contamination on removal equipment with plastic automatic viscera removal bristled brush equipment. Poultry rotating at 1700 Science. 72 (4) 741-746. rpm and sprayed rinsed with chlorinated water
Defeathering B – Salmonella and Listeria monocytogenes cross contamination Defeathering turkey carcasses conventionally (scalded in a triple pass tank for 1.3 minutes at 137.5˚F (58.6˚C)), Kosher (cold scalded 1 minute at 45˚F (7˚C)), or sprayed for 1.6 minutes with a combination of 140˚F (60˚C) water and steam. There was no significant difference between Kosher picking and the steam spray method, however incidence of Salmonella increased 50% with conventional picking. There was no Listeria monocytogenes detected associated with the picking process, however there was a significant increase in positive samples from those Kosher picked in the chilling process. Clouser, C.S., S. Doores, M.G. Mast, and S.J. Knabel. 1995. The role of defeathering in the contamination of turkey skin by Salmonella species and Listeria monocytogenes. Poultry Science. 74 (4) 723-731. wash B – Salmonella, Staphylococcus, and Clostridium spp. contamination Spray washing defeathered, uneviscerated chicken carcasses with tap water at 50 psi for 2.5 minutes Spray washing after defeathering but before evisceration had no significant effect on the incidence of Salmonella, Staphylococcus, and Clostridium spp. Lillard, H.S., D. , and J.E. Thompson. 1984. Effect of reduced processing on recovery of foodborne pathogens from hot-boned broiler meat and skin. Journal of Food Protection. 47 (3) 209-212. Viscera removal by automatic viscera removal equipment Wash automatic viscera removal equipment probe with plastic bristled brush rotating at 1700 rpm and sprayed rinsed with chlorinated water The risk of is eliminated with this wash process between each carcass. Thayer, S.G., and J.L. Walsh. 1993. Evaluation of cross-contamination on automatic viscera removal equipment. Poultry Science. 72 (4) 741-746.
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