Advertisement

News and analysis on the global poultry
and animal feed industries.
Poultry Processing & Slaughter
on September 9, 2013
PROCESSING

Salmonella reduction in poultry plants requires a team approach

Representatives from Tyson, George's and Butterball discuss how teams in their facilities evaluate poultry plant processes to reduce Salmonella numbers on broiler and turkey carcasses and parts.

Poultry complexes have made headway in their efforts to deliver live broilers and turkeys to the plant with lower Salmonella loads, but the percentage of live birds that are Salmonella-positive and the Salmonella load on individual birds can vary greatly from flock to flock. Processing plants must have systems…

To view the full article, please register or login.