EVALUATION OF A “DRY” SYSTEM FOR THE SLAUGHTER OF POULTRY: MICROBIAL PROFILE OF CARCASSES - PRELIMINARY RESULTS
The “dry” system for the slaughter of poultry provides mechanical defeathering followed by waxing, without scalding. The microbical contamination of n. 60 poultry carcasses was evaluated in different phases of a “dry” slaughter process. Samples from the neck r...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2008-09-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1026 |