|Byrd, James - Allen|
Submitted to: Book Chapter
Publication Type: Book / chapter
Publication Acceptance Date: 2/15/2005
Publication Date: 9/1/2005
Citation: Byrd II, J.A., McKee, S.R. 2005. Improving slaughter and processing technologies. In: Mead, G.C., editor. Food Safety Control in the Poultry Industry. Cambridge, England: Woodhead Publishing Limited. p. 310-327. Interpretive Summary:
Technical Abstract: Campylobacter and Salmonella are leading causes of human foodborne illness. Clearly, effective programs must involve multiple intervention strategies at critical control points from farm-to-table for control of these pathogens. Contamination of the broiler carcass begins on farms with potential to cross-contaminate clean carcasses during processing. The HACCP concept in the U.S. has brought forth intense record keeping and sampling programs and has influenced the development of innovative potential solutions. The present review addresses several Post-harvest intervention strategies that could be utilized after transport to processing. These strategies include inside/outside carcasses washes, water pressure modification, chill immersion management, chlorine technologies, acid treatments, etc. Currently, no single intervention strategy will eliminate foodborne pathogens. However, simultaneous implementation of several strategies as components of multifaceted HACCP control program to control or reduce foodborne pathogens may have tremendous benefits.