Abstract
One route of Salmonella contamination of chicken meat leads from a dressing plant into which this organism has been introduced from a contaminated poultry farm, with feathers and skin as vehicles of transmission. To block this route, it is necessary to control the heat treatment at the time of hot water bathing.Heating at 62°C for 1minute or at 65°C for more than 30seconds was germicidal when the number of salmonellae attached to feathers was n × 106/g. When the number of salmonellae attached to the skin wsa n × 109/g, germicidal effect was shown only by heating at 62°C for 5minutes or at 65°C for more than 2.5 minutes. When it was n ×104/g, this effect was displayed by heating at 62°C for 2.5minutes or at 65°C for more than 1minute. Therefore, it is necessary for the prevention of Salmonella contamination of chicken meat to adopt heating at 65°C for 1 to 2 minutes at the time of hot water bathing in the dressing plant as standard procedure.
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