The Impact of Commercial Processing Procedures on the Bacterial Contamination and Cross-Contamination of Broiler Carcasses.

Levels of aerobic bacteria, Enterobacteriaceae , and the incidence of Salmonella were determined at six sampling points in a commercial processing plant: () pre-scald (at bleed line); () post-scald; () post-pick () post-evisceration; () pre-chill (after the final washer); and, () post-chill. The level of aerobic bacteria and Enterobacteriaceae on broiler carcasses was reduced significantly by commercial processing procedures, but cross-contamination still occurred. There was no increase in Salmonella incidence on carcasses from the five sampling points starting with the kill line through the final washer. There was a significant increase in Salmonella incidence on carcasses exiting the immersion chiller, indicating that this may be the point of most significant cross-contamination in broiler processing plants.