| 摘要 |
A method of decontaminating a poultry carcass comprises after a defeathering stage, but before an eviscerating stage, immersing the carcass in water heated in the range of 60 to 90°C for less than 20 seconds. The method may also comprise commercially processing poultry by continuously passing poultry carcasses along a processing line which comprises a scalding stage, a defeathering stage and an evisceration stage. The carcasses are immersed in water heated in the range of 60 to 90ºC between the defeathering and eviscerating stages. The process provides decontamination without the use of expensive ultrasonic equipment or chemical disinfectants. A decontamination station comprises a water tank (20) having a leading end (21) and an outlet trailing end (22). A conveying means (51) conveys poultry through the tank to immerse the poultry in the tanks for less than 20 seconds. The poultry has a longer residence time in the lead out portion of the tank than the lead portion to allow for drainage. |
