Reducing Campylobacter contamination during defeathering
Experimental results show injecting disinfectant solutions into the cloaca can reduce contamination of the carcass after picking.
Organic acids can help reduce the incidence of Campylobacter on broiler carcasses.
Campylobacter is associated with poultry and poultry meat products and is frequently isolated from live broilers. Gut contents of a Campylobacter positive broiler can contain more than a million cells of Campylobacter per gram.
Overall, poultry processing…
Read the full article in WATTPoultry USA April 2021