Crops and livers may be contaminated with salmonella and campylobacter. livers are harvested with care and refrigerated as quickly as possible to prevent bacterial growth. Is it necessary to sanitize livers and hearts before packaging?
Posted 18 January 2022 - 12:58 PM
They need to be cleaned and cooled. Generally speaking, the same concentration of whatever chemical you use in the carcass chiller should be used to cool the offal
FYI, you should be able to harvest the livers as well.........assuming that Australia has a similar feed program to Canada re: contamination, and that the inspection end of things is also taking samples of meat, fat and livers for testing. The liver is not at any higher risk of contamination from salmonella or campy than any other part of the carcass
The crop??? pretty sure no one eats that
Please stop referring to me as Sir/sirs
Posted 19 January 2022 - 11:59 PM
We don't sanitize them but wash with chilled water and bring temperature below 5 degrees Celsius by adding ice and chilled water. We use low-temperature immersion of carcass with chlorine and peroxyacetic acid.
My team leader told me they are not using chlorine and other antimicrobial because it will lead to discoloration of hearts and livers for a long period of time mainly livers .like you said not at high risk of contamination I think it is fine not to use antimicrobial. I have not been through the feed program of Australia I will have a look . Thank you for your answer
Anup Raj Ghimire
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