Investigation of hygiene aspects during air chilling of poultry carcases using a model rig

British Poultry Science

Volumn 41, Issue 5, 2000, Pages 575-583

  Allen, V M ^a   Burton, C H ^b   Corry, J E L ^a   Mead, G C ^c   Tinker, D E ^b  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b SILSOE RESEARCH INSTITUTE   (United Kingdom)

^c ROYAL VETERINARY COLLEGE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORINE; DISINFECTANT AGENT;

ANIMAL; ANIMAL DISEASE; ARTICLE; BACTERIAL COUNT; CHICKEN; COLD; ENTEROBACTERIACEAE; FOOD INDUSTRY; FOOD POISONING; FOOD PRESERVATION; FREEZING; INSTRUMENTATION; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; PSEUDOMONAS; SKIN;

ANIMALS; CHICKENS; CHLORINE; COLD; COLONY COUNT, MICROBIAL; DISINFECTANTS; ENTEROBACTERIACEAE; FOOD POISONING; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; MEAT; PSEUDOMONAS; REFRIGERATION; SKIN;

EID: 85047675805     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071660020009108     Document Type: Article

References (11)

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2. ANON (1978) Microbiology and shelf-life of chilled poultry carcasses. Commission of the European Communities, Information on Agriculture No. 61.
3. BERNER, H., KLEEBERGER, A. & BUSSE, M. (1969) Untersuchung über ein neues Kühlverfahren für Schlachtgeflügel. III. Hygienische uberprufung des Verfahrens. Fleischwirtschaft, 49: 1617, 1620, 1623.
4. GRAW, C., KOBE, A. & FRIES, R. (1997) Luft- und Luft- Sprühkühlung in der Geflügelfleischgewinnung - Ein mikrobiologischer Vergleich 1. Gesamtkeimzahl. Fleischwirtschaft, 77: 78-80.
5. KNOOP, G.N., PARMELEE, C.E. & STADELMAN, W.J. (1971) Microbiological characteristics of wet- and dry-chilled poultry. Poultry Science 50: 530-536.
6. LAHELLEC, C., MEURIER, C. & BENEJEAN, G. (1973) Influence de la technique de refroidissement sur l'importance des contaminations superficielle des carcasses de vollailles. Bulletin d'Information, Station Experimentale d'Aviculture de Ploufragan, 13: 131-138.
7. MEAD, G.C. & THOMAS, N.L. (1973) Factors affecting the use of chlorine in the spin-chilling of eviscerated poultry. British Poultry Science, 14: 99-117.
8. MEAD, G.C. (1989) Hygiene problems and control of process contamination, in: MEAD G.C. (Ed) Processing of Poultry pp. 183-220 (London, Elsevier applied science).
9. MEAD, G.C., ALLEN, V.M., BURTON, C.H. & CORRY, J.E.L. (2000) Microbial cross-contamination during air chilling of poultry. British Poultry Science, 41: 158-162.
10. PATTERSON, J.T. (1968) Chlorination of water used for poultry processing. British Poultry Science, 9: 129-169.
11. STEPHAN, F. & FEHLHABER, K. (1994) Geflügelfleischgewinnung - Untersuchungen zur Hygiene des Luft-Sprüh-Kühlverfahrens. Fleischwirtschaft, 74: 870-873.