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Reducing Campylobacter Contamination of Poultry Carcasses by Modification of Processing Practices

  • Geoffrey C. Mead
  • William R. Hudson
  • Michael H. Hinton

Abstract

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.

Keywords

Total Viable Count Chlorinate Water Processing Practice Caecal Content Neck Skin 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Mead, G.C., Hudson, W.R. and Hinton, M.H. (1994) Br. Poultry Sci, 35, 345–354.CrossRefGoogle Scholar
  2. 2.
    Mead, G.C., Hudson, W.R. and Hinton, M.H. (1993) Br. Poultry Sci, 34, 497–503.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1996

Authors and Affiliations

  • Geoffrey C. Mead
    • 1
  • William R. Hudson
    • 2
  • Michael H. Hinton
    • 2
  1. 1.The Royal Veterinary College, Boltons ParkPotters Bar, Herts.UK
  2. 2.School of Veterinary ScienceUniversity of BristolLangford, AvonUK

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