Poultry International - November 2019 - 7

PoultryInternational ❙ 7
Cross contamination is reduced when the viscera
are removed from the carcass and placed on a
separate shackle. Courtesy Marel

Good broiler evisceration
■ Remove feed from birds
8 to 12 hours prior to slaughter
■ Regularly clean and maintain equipment
■ Adjust equipment and processes
to avoid intestinal rupture
■ Rinse equipment with water or approved chemicals
easily torn during evisceration. Withdrawal times greater
than 14 hours also increase the chance of breakage since
the intestinal lining is depleted of mucus and reduced in
mass. Feed withdrawal times of 12 hours or greater may
increase Campylobacter and Salmonella levels in the
intestinal tract. To prevent this increase, consider acidifying bird drinking water during the withdrawal period. 

■ Separate viscera from carcass

Regularly clean and maintain equipment

■ Add a carcass wash prior to chilling

Equipment should be thoroughly cleaned and inspected
between shifts. 
For plants running continuously, regular cleaning and
maintenance should be incorporated into the schedule.

■ Maintain worker hygiene standards

■ Routinely observe processes for areas
of possible cross contamination
■ Rinse carcasses often with water
or approved chemicals
■ When possible, use on-line procedures
for carcass reprocessing

■ Check viscera extraction machine for proper alignment;
■ Check all washing equipment for proper water

Adjust equipment and processes
to avoid intestinal rupture
Adjust all equipment to run within the specifications
set by the manufacturer and never run equipment at
line speeds above those recommended. Adjust equipment for the size of birds entering the plant and readjust during the day if bird size varies between flocks.

In particular:
■ If heads are removed at this stage adjust head puller to

cut through the esophagus leaving crop intact;
■ Adjust vent cutting and bird opening processes to
avoid damage to the intestines;  
November 2019 ❙ www.WATTAgNet.com

temperature, water pressure, nozzle condition, nozzle
positioning and flow rate;
■ For manual evisceration, keep cutting edges sharp and
switch to clean equipment multiple times during each
shift. Train workers on proper techniques to avoid
intestinal breakage.    

Rinse equipment with water or approved
chemicals
In addition to cleaning and maintenance, evisceration
equipment should be washed with water between each bird. 
If possible, use high water pressure, particularly
on areas of equipment touched by carcasses. When


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Poultry International - November 2019

Table of Contents for the Digital Edition of Poultry International - November 2019

Poultry International - November 2019
Contents
Editor’s Comment
WATTAgNet.com
10 tips for proper broiler evisceration How to improve evisceration efficiency and reduce cross-contamination at the poultry processing plant.
US Hispanic market for chicken needs to be claimed
Spain’s largest cage-free egg producer urges animal welfare
ASF offers major opportunities for poultry, egg producers
Employee ventilation training key to layer farm success
Could avian flu-resistant chickens be a commercial reality?
What does science say about poultry sustainability?
How managing layer weight and nutrition impacts egg size
Key considerations to minimize processed poultry rejects
Marketplace
Advertisers’ Index
Poultry International - November 2019 - CT1
Poultry International - November 2019 - CT2
Poultry International - November 2019 - Poultry International - November 2019
Poultry International - November 2019 - Cover2
Poultry International - November 2019 - Contents
Poultry International - November 2019 - Editor’s Comment
Poultry International - November 2019 - 3
Poultry International - November 2019 - 4
Poultry International - November 2019 - WATTAgNet.com
Poultry International - November 2019 - 10 tips for proper broiler evisceration How to improve evisceration efficiency and reduce cross-contamination at the poultry processing plant.
Poultry International - November 2019 - 7
Poultry International - November 2019 - 8
Poultry International - November 2019 - 9
Poultry International - November 2019 - US Hispanic market for chicken needs to be claimed
Poultry International - November 2019 - 11
Poultry International - November 2019 - Spain’s largest cage-free egg producer urges animal welfare
Poultry International - November 2019 - 13
Poultry International - November 2019 - 14
Poultry International - November 2019 - 15
Poultry International - November 2019 - ASF offers major opportunities for poultry, egg producers
Poultry International - November 2019 - 17
Poultry International - November 2019 - 18
Poultry International - November 2019 - 19
Poultry International - November 2019 - Employee ventilation training key to layer farm success
Poultry International - November 2019 - 21
Poultry International - November 2019 - 22
Poultry International - November 2019 - 23
Poultry International - November 2019 - Could avian flu-resistant chickens be a commercial reality?
Poultry International - November 2019 - 25
Poultry International - November 2019 - 26
Poultry International - November 2019 - What does science say about poultry sustainability?
Poultry International - November 2019 - 28
Poultry International - November 2019 - 29
Poultry International - November 2019 - How managing layer weight and nutrition impacts egg size
Poultry International - November 2019 - 31
Poultry International - November 2019 - Key considerations to minimize processed poultry rejects
Poultry International - November 2019 - 33
Poultry International - November 2019 - 34
Poultry International - November 2019 - 35
Poultry International - November 2019 - Advertisers’ Index
Poultry International - November 2019 - Cover3
Poultry International - November 2019 - Cover4
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