Poultry Meat Processing
Full grown broilers or layers that are out of production are transported to the slaughterhouse.
Contamination within the slaughter process is relatively low. Three possible types of contamination can be distinguished:
1 microbiological- (general spoilage micro-flora and potential pathogens such as Salmonella, Campylobacter, E.Coli, Listeria),
2 physical contamination (manure)
3.chemical contamination (residues of pesticides or antibioticss)
The main causes regarding contamination within the slaughter process are:
• Cross contamination between flocks,
• Cleaning of equipment
• “Human (i.e. hands)”
The slaughter process can be divided into different parts (see diagram and movie). In each part of the slaughter process different food safety hazards are involved. Application of HACCP helps to identify and analyse these hazards by pointing out the critical points in the process and adressing solutions which immediately correct deviations.