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Category: Processing

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Troubleshooting Salmonella in Poultry Processing Plants: Case Studies
US regulations require that poultry slaughter facilities be evaluated for Salmonella on an intermittent basis. Using a number of case studies, Dr Scott...
Multi-stage Carbon Dioxide Gas Stunning of Broilers
New research from the Netherlands indicates that a method involving several stages of carbon dioxide can offer reliable and effective stunning. The five-stage...
Preventing Salmonella Colonisation of Chickens: Electrostatic Application of Electrolysed Oxidative Acidic Water
Electrolysed oxidative (EO) water applied using electro-static spraying is an effective means of eliminating pathogenic and indicator populations of bacteria...
Physiological Responses to Low Atmospheric Pressure Stunning and Implications for Welfare
Low atmospheric pressure stunning is a humane approach that has the potential to improve welfare of poultry at slaughter, according to a new study from...
Water Reuse in Poultry Processing Now Addressed in the HACCP Programme
The USDA-Food Safety Inspection Service (FSIS) indicated that if water is to be reused in a poultry processing facility, then this reuse water must be...
Control of Salmonella Contamination of Shell Eggs - Pre-harvest and Post-harvest Methods: a Review
A new and thorough review from researchers based in Romania and Belgium examines how Salmonella contamination of shell eggs can be minimised by preventative...

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