| 摘要 |
Methods of reducing surface microbial contamination of a poultry carcass comprise subjecting the carcass which has previously been scalded and de-feathered to hot water of between 50°C and 95°C for between 1 second and 120 seconds. The poultry may be sprayed with or immersed in a tank of hot water. Preferably the poultry is scalded, de-feathered, eviscerated and rinsed before being immersed in hot water between 50ºC and 75ºC for between 20 and 120 seconds. An apparatus for use in such a method comprises a scald bath station, a de-feathering station, an evisceration station, a rinse station and an overhead conveyor arranged to convey carcasses 2 successively through each station and then through a decontamination bath (3), where the carcasses pass into through and out of the decontamination bath in a time period of 20 to 120 seconds. Controlling the time period that the poultry is exposed to the hot water minimises damage to the surface of the poultry as it begins to cook and the loss of subcutaneous fat. |
