EVALUATION OF A “DRY” SYSTEM FOR THE SLAUGHTER OF POULTRY: MICROBIAL PROFILE OF CARCASSES - PRELIMINARY RESULTS

The “dry” system for the slaughter of poultry provides mechanical defeathering followed by waxing, without scalding. The microbical contamination of n. 60 poultry carcasses was evaluated in different phases of a “dry” slaughter process. Samples from the neck r...

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Bibliographic Details
Main Authors:	G. Soncini, S. Milesi, L. Valnegri, L. Vercellotti, M. Franzoni
Format:	Article
Language:	English
Published:	PAGEPress Publications 2008-09-01
Series:	Italian Journal of Food Safety
Subjects:	Poultry, dry slaughter, defeathering, waxing, carcasses contamination
Online Access:	http://www.pagepressjournals.org/index.php/ijfs/article/view/1026

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