Chapter 33. Campylobacter in Poultry Processing

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Marja-Liisa Hänninen

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch33

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

Hänninen, M.-L. (2010) Campylobacter in Poultry Processing, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch33

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • campylobacter in poultry processing;
  • human campylobacteriosis - important enteric infectious disease;
  • logistic slaughtering - preventing cross-contamination in the slaughtering process

Summary

This chapter contains sections titled:

  • IntroductionScalding

  • Defeathering

  • Evisceration

  • Chilling

  • Campylobacter in the processing environment

  • Effect of freezing on Campylobacter counts and reduction of risk

  • Cutting

  • Packaging

  • Refrigerated storage of chicken meat products

  • Messages of risk assessment models

  • Turkey and other poultry

  • References

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