Patrick T E, Goodwin T L, Collins J A, Wyche R C, Love B E
Appl Microbiol. 1972 Apr;23(4):796-8. doi: 10.1128/am.23.4.796-798.1972.
A comparison of two types of scalders was conducted to determine their effectiveness in reducing bacterial contamination of poultry carcasses. A conventional hot-water scalder and a prototype model of a steam scalder were tested under commercial conditions. Total plate counts from steam-scalded birds were significantly lower than the counts of water-scalded birds immediately after scalding and again after picking. No differences in the two methods could be found after chilling. Coliform counts from steam-scalded birds were significantly lower than the counts from water-scalded birds immediately after scalding. No significant differences in coliform counts were detected when the two scald methods were compared after defeathering and chilling.
对两种烫毛机进行了比较，以确定它们在减少家禽胴体细菌污染方面的效果。在商业条件下测试了传统的热水烫毛机和蒸汽烫毛机的原型。蒸汽烫毛后的禽鸟的总平板计数在烫毛后立即以及再次拔毛后显著低于水烫禽鸟的计数。冷却后，两种方法没有差异。蒸汽烫毛后的禽鸟的大肠菌群计数在烫毛后立即显著低于水烫禽鸟的计数。在脱毛和冷却后比较两种烫毛方法时，大肠菌群计数没有显著差异。
