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News and analysis on the global poultry
and animal feed industries.
Poultry Processing & Slaughter / Broilers & Layers
on October 24, 2017

How to reduce bacteria during poultry processing

Key points from harvesting to chilling can minimize bacterial contamination of processed chickens.

Processed chicken must be safe for consumers to eat and also have a good shelf life. To achieve both of these qualities, it must be produced in hygienic conditions, and microbial contamination kept to a minimum.

Various operations, starting with pre-slaughter, need to be closely monitored in real time to…

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