Poultry International - November 2019 - 8

8 ❙ PoultryInternational
10 TIPS FOR PROPER BROILER EVISCERATION
regulations permit use an approved chemical such as chlorine or acidified sodium chlorite (ASC) in the rinses. For
manual evisceration rinse equipment and evisceration
surfaces between each bird.

Separate viscera from carcass
Viscera must remain paired to the carcass for inspection. 
Leaving the viscera hanging from the carcass provides
opportunity for fecal content to leak from the rectum into
the carcass. Instead, use separate shackles or a tray that
remains side by side with the bird. In addition to reducing
contamination, this practice simplifies inspection and the
separation of edible offal.

Routinely observe processes for areas
of possible cross contamination
As evisceration occurs are there:
■ Carcasses touching each other? 
■ Carcasses touching the sides of equipment?
■ Carcasses stacked on each other or on dirty surfaces?
Adjust equipment or change the process to minimize
these events.

Rinse carcasses often with water
or approved chemicals
Continuous and thorough washing of carcasses throughout
evisceration removes contaminants, minimizes bacterial
attachment and reduces the risk of cross contamination. 
After evisceration an inside-outside body wash (IOBW)
uses water pressure to remove visible contaminants. A
brushing apparatus should also be considered. For all
washing steps, consider the use of chlorine or other chemicals if permitted. 

When possible, use on-line procedures
for carcass reprocessing
 When fecal contents are not removed via normal methods
in the processing line, carcass reprocessing must occur.
Off-line reprocessing involves removing carcasses from the

Continuous rinsing of equipment and carcasses
removes visible contamination and minimizes
bacterial attachment. Courtesy Baader
production line, manually trimming contaminated portions
and rinsing the carcasses. Alternatively, on-line processing
uses hot pressurized water to clean the carcasses on the
processing line. Where permitted by national authorities,
use on-line instead of off-line processing. With properly
maintained equipment, on-line reprocessing has been
shown to be more effective. 

Add a carcass wash prior to chilling 
Risk assessments conducted by the UK Food Standards
Agency and the U.S. Food Safety Inspection Service
suggest implementing a carcass treatment at the end of
evisceration immediately prior to carcass chilling. Options
include carcass treatment with steam, using a hot water
dip or high pressure spraying with chemicals, where
permitted.  

Maintain worker hygiene standards
All other interventions will fail if workers do not observe
hygiene standards. Train workers to wash their hands properly and often and to use gloves and other personal protection equipment properly. External clothing should not come
in contact with carcasses.
Proper hygiene standards will protect workers as well as
product. ■

Mary Jo Davis is a consultant with more than 25 years in the animal health industry.
www.WATTAgNet.com ❙ November 2019


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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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