Submitted to: Book Chapter
Publication Type: Book / chapter
Publication Acceptance Date: 9/23/2004
Publication Date: 6/10/2005
Citation: Arnold, J. W. 2005. Sanitation in poultry processing. In: Mead, G. Food safety control in the poultry industry. Cambridge, UK: Woodhead Publishing. p. 360-379 Interpretive Summary:
Technical Abstract: This chapter explores the concerns of processors, consumers, and others interested in food safety affected by sanitation and hygiene in poultry processing facilities. Sanitation and process control programs help ensure the food safety and quality of a firm's production, can yield a longer shelf life, and encourage repeat purchases. The Hazard Analysis and Critical Control Point system (HACCP) is designed to prevent the occurrence of problems by assuring that controls are applied at any point in the production system where hazardous or critical situations could occur. Establishments that produce meat and poultry products are required to develop plans for controlling food safety hazards that can affect their products. Strategies of intervention in the processing plant are aimed at the prevention and removal of food-borne pathogens. Current technologies for common sanitation practices include physical, chemical, and alternative strategies for reducing bacterial and pathogen contamination. Substantial bacterial contamination of the poultry processing environment, (e.g., carcasses and plant surfaces) depends on the attachment over time of many different species of microbes to other microbes, debris, and inert surfaces. Physical and electrochemical treatments can improve resistance of stainless steel to bacterial attachment. Negative air ionization is a new, alternative technology that is a non-toxic, non-chemical means of eliminating pathogens from the air and surfaces. Management must provide the proper resources'training, education, and money for control measures. Quality sanitation and process control programmes raise cost, but losing a reputation for producing safe products can be even more costly.