Modifications of processing methods to control Salmonella in poultry

Salmonellae are ubiquitous in our environment. The organism seems to have adapted to changes in its environment; it has survived improvements in sanitation practices, chemical treatments, and antibacterial drugs. Salmonellae can be introduced into the poultry production cycle through the hatchery, feed, broiler house, rodents, and man. Once colonized in one broiler, the organism can be shared with other broilers, either internally or externally. The poultry transport container provides an avenue for organisms to transfer from one broiler’s excrement to at least the feathers of other broilers. Much effort has been expended on research and development by equipment manufacturers and researchers to improve the microbiological quality of poultry carcasses. Innovations such as spray scalding, automation of eviscerating process, provision of handwash nozzles for manual work stations, immersion chilling, and cooling of carcasses packed in plastic bags offer possibilities for reducing microbial loads on carcasses.