Abstract
In this study, a survey was carried out to determine the hygiene aspects of counter flow and parallel flow water chilling of poultry meat. Samples were taken in five sectors: in the sector subsequent to evisceration of the poultry, in the sector after water chilling, and in the sector after final washing. At the same time, the samples of water were taken from the pre-chilling sector and in the chilling sector. Bacterial detection of the inherence of various bacteria, their isolation, identification and determination was carried out. The results showed higher numbers of positive samples obtained from the section of water chilling in comparison to other sections, as well as a higher number of positive samples in the process of parallel flow water chilling in comparison to the results from counter flow chilling.
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