SUBSCRIBESUBSCRIBESUBSCRIBEHomeHistory & SocietyScience & TechBiographiesAnimals & NatureGeography & TravelArts & CultureProConMoneyGames & QuizzesVideosOn This DayOne Good FactDictionaryNew ArticlesHistory & SocietyLifestyles & Social IssuesPhilosophy & ReligionPolitics, Law & GovernmentWorld HistoryScience & TechHealth & MedicineScienceTechnologyBiographiesBrowse BiographiesAnimals & NatureBirds, Reptiles & Other VertebratesEnvironmentFossils & Geologic TimeInsects & Other InvertebratesMammalsPlantsGeography & TravelGeography & TravelArts & CultureEntertainment & Pop CultureLiteratureSports & RecreationVisual ArtsImage GalleriesPodcastsSummariesTop QuestionsLists and StoriesBritannica KidsAsk the ChatbotGames & QuizzesHistory & SocietyScience & TechBiographiesAnimals & NatureGeography & TravelArts & CultureProConMoneyVideospoultry processingIntroductionCharacteristics of poultryClassification of birdsFat contentMicrobial contaminationSlaughtering proceduresPreslaughter handlingSlaughteringStunning and killingScaldingDefeatheringRemoval of heads and legsEvisceration and inspectionChillingWater chillingAir chillingProcessing of poultryRaw poultry productsFresh poultryFrozen poultryProcessed poultry productsBattering and breadingTumbling and massagingSmokingDeboning and grindingReferences & Edit HistoryRelated TopicsEntertainment & Pop CultureFoodFacebookXhttps://www.britannica.com/technology/poultry-processingFood and Agriculture Organization of the United Nations - Poultry ProcessingR. Paul Singh
Professor of Food Engineering, University of California, Davis. Coauthor of Introduction to Food Engineering.AllBritannica Editors
Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree....HistoryfowlconsumptionUnited StatesWorld War IIproduction systemChickensturkeysducksgeesepigeonsquailspheasantsostrichesemusproteinvitaminshybridFatfatty acidsalternativeabdominal cavitymicroorganismsSalmonellaSUBSCRIBE
Potential causes of contamination of poultry during the slaughtering and processing procedures include contact of the carcass with body parts that contain a high microbial load (e.g., feathers, feet, intestinal contents), use of contaminated equipment, and physical manipulation of the meat (e.g., deboning, grinding). Prevention of microbial contamination involves careful regulation and monitoring of the slaughtering and processing plants, proper handling and storage, and adequate cooking of raw and processed poultry products.
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