Abstract
This study was made to compare the effectiveness of two methods of scalding in reducing Salmonella surface contamination on carcasses of broilers processed under commercial conditions. The number of chickens contaminated with Salmonella approximately doubled between scalding and defeathering and between defeathering and chilling. More than two times as many positive samples were found on water-scalded birds as on steam-scalded birds. Of 348 carcasses sampled from each method of scalding, 27 water-scalded carcasses and 12 steam-scalded carcasses were contaminated with Salmonella. Seven serotypes were found on water-scalded poultry, only three were found on Steam-scalded poultry. In this study, steam scalding was more effective (although not statistically significant) than conventional hot water scalding in reducing the number of chicken carcasses contaminated with Salmonella. Salmonella surface contamination present after scalding may be a source of subsequent contamination of other carcasses during processing operations through chilling.
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