[Use of bacteriological techniques in the quality control of poultry slaughtering]

Institut für Lebensmittelkunde, Fleischhygiene und -technologie, Tierärztlichen Hochschule Hannover.

Factors influencing the bacteriological status of materials, treated on a special stage of processing, can be detected by analysis of the flow of production. Changing the design of equipment, change of the production flow and education of the personnel who is handling the equipment can eliminate or minimize the risks. The data are to be collected on the basis of the special conditions of the plant. The daily checks can be performed by visual inspection or by using physical techniques.

PMID: 2241889 [PubMed - indexed for MEDLINE]