Author
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DICKENS, JAMES |
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Submitted to: Georgia Poultry Conference Proceedings
Publication Type: Proceedings Publication Acceptance Date: 9/1/1999 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: The poultry industry in the United States is without doubt producing ample supplies of the most economical and safest foods of any country in the world today. Following regulatory guidelines the poultry industry is producing a product that is probably as microbiologically safe as current technology, is capable of producing. Scientists at the Russell Research Center's Poultry Processing and Meat Quality Research Unit are investigating numerous pathogen reduction strategies in several areas of the processing environment from late growout to further processing with the goal of reducing or eliminating fecal contamination and human enteric pathogens associated with raw processed poultry. The projects range from treatments during and including feed withdrawal to transportation, stunning and killing, scalding, evisceration procedures, chilling, and chemical and physical treatments of the carcasses in many areas including packaging of whole or cut up carcasses. The scientists and engineers are concentrating on Campylobacter, Salmonella, E. coli and fecal coliforms, but also look at other bacteria such as Listeria monocytogenes and many of the organisms associated with spoilage depending on the point of treatment and the results expected. The findings, when scientifically substantiated and incorporated into a HACCP based processing plan, will assist the poultry industry in producing an even safer product than is produced today. |
