Reducing Campylobacter Contamination of Poultry Carcasses by Modification of Processing Practices
In applying the hazard analysis critical control point (HACCP) system to poultry processing, Mead et al.1 sought to identify and control those sites in the process at which microbial transmission occurs. A nalidixic acid-resistant, non-pathogenic strain of Escherichia coli was employed as a ‘marker’ organism and was used experimentally to inoculate carcasses, equipment and working surfaces. The spread of the ‘marker’ was restricted by improving existing controls and introducing additional measures.
KeywordsTotal Viable Count Chlorinate Water Processing Practice Caecal Content Neck Skin
Unable to display preview. Download preview PDF.