Sources of cross contamination in poultry meat processing plant

Hello

Can any one help me to find the possible sources of cross contamination in poultry meat processing plant.

BR 

Zargham Abbas

Zargham hi, Could we have a little more information please? Any other meat processed there, types of equipment, building age & whether its fit for purpose? Protective clothing? Laundered in house/contracted out/done at home and any other useful info that may have an effect...............................................

Thanks

J

Thank you J for your reply,

only poultry meat is processed here, the facility have three separate  departments 1. live bird area (Where live birds are slaughtered and de-feathered and Evisceration done.After EV whole chicken is chilled for almost 90 minutes and than shifted to   2. Deboning hall after deboning meat is shifted to packing hall. 3rd department is for futher processing of meat (Partially fried & full fried products). All these departments have separate entry route, workers are wearing uniforms washed from in house laundery. they are using cap, mask and gloves as PPEs. Building age is almost 3 years.

Regards

Zargham Abbas

Hello

 

Can any one help me to find the possible sources of cross contamination in poultry meat processing plant.

 

BR 

Zargham Abbas

Hi Zargham Abbas,

It's a very wide topic.

I suggest you have a look at these links / attachment -

http://www.thepoultr...rocessing-line/

https://www.britanni...ltry-processing

 Campylobacter and Poultry Processing.pdf   447.85KB   31 downloads

There are also many books on Meat/Poultry Processing available, eg by Toldra

Dear Zargham Abbas,

I agree with Charles. This is a very wide topic.

Is there a specific case? specific problems you are dealing with?

Which micro organism is involved? What have you already done to search the root cause?

Dear Charles,

Thanks again for your nice links and attachme nts.

Hello 

Zargham Abbas

On my experience, a special issue is the flow of the "clean/dirty" boxes in the installation- those used for raw poultry, and then return to the "wash boxes areas"- hope you understand the point. Condensation in evisceration area is another issue. Upper railing system- excess of grease- not a micro issue, but a chemical issue…..Then as posted above, is very plant specific issue...

best regards,

Leila