Methods Of Reducing The Bacterial Contamination Of Poultry Carcasses
The article presents the data of the analysis of the control strategy of food zoonoses (Campylobacter, E.coli O157, Enterobacteriacae, Listeria, Salmonella, Enterococcus) on the basis of chemical and physical decontamination methods at the stage of poultry processing in the conditions of slaughter enterprises of the EU. The factors of transmission of pathogens that determine the risks of contamination of poultry carcasses during the technological processes of transportation and slaughter of poultry, nutrition, cooling and heat treatment of carcasses are analyzed. It also analyzes scientific developments to reduce the risk to human health, depending on measures to reduce microbiological contamination by pathogens of broiler meat zoonoses.
The article presents data on the effective strategy poultry food control zoonoses in the European Union based on the methods of reducing microbial contamination of poultry carcasses during processing. We conducted information by analyzing statistics and materials and reports published in national and international journals, study and systematization of scientific literature, the official reports of the International Program of WHO for the control and supervision of zoonoses in Europe, ESFA (European Agency for Safety food), the Center for disease control in the USA, documents regulating controls zoonosis poultry in the European Union. Continuous monitoring of food zoonoses pathogens of poultry is effective. Collecting information on the use of antimicrobials in zoonoses control programs in poultry is important. The data on the effective control bacterial pathogens at transportation poultry and during the slaughter process are: exposure without food, sanitary treatment of cages, identification the party with an high level of microbiological contamination, fixing the cloaca and prevent faecal contamination of carcasses, plan of slaughter at the slaughterhouse (defining positive poultry). We have also analyzed the effective control measures of the bacterial contamination of poultry carcasses in terms of companies engaged in the slaughter and processing of poultry.
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