PubMed · 48618
The source did not provide an abstract. Follow the original record for more information.
Explore connections, maps & timelines
1975-02-22. Editorial: Brucellosis.. https://pubmed.ncbi.nlm.nih.gov/48618/
Cite the original work for its findings. Save a collection to share your selection of sources.
KEEP EXPLORING
A post mortem examination was made on 1324 broiler carcases which arrived dead after being transported to six processing plants. The carcases were dissected and evaluated for trauma and obvious cause of death. Of the birds sent to the plants on the day of collection 0.19 per cent arrived dead and 35 per cent of these were thought to have died as a result of trauma. Haemorrhage associated with dislocation of the femur at the hip was the most common cause of trauma. Ruptured livers and crushed heads were other important traumatic injuries.
In June and September 1988, the USDA Food Safety and Inspection Service sampled raw chicken carcasses at a federally inspected slaughter establishment in Puerto Rico to determine the effects of changing the scalding equipment on bacterial contents of raw poultry products. The scalding equipment was changed to a countercurrent configuration, with a postscald hot-water rinse cabinet that sprayed carcasses as they exited the scalder. Analysis of 250 carcass-rinse samples collected at preevisceration, prechill, and postchill sites over 7 days indicated that carcasses had mean aerobe plate counts of log(10)3.73 before evisceration, 3.18 before chilling, and 2.87 after chilling; Enterobacteriaceae counts of log(10)2.70 before evisceration, 2.25 before chilling, and 1.56 after chilling; and Escherichia coli counts of log(10)2.09 before evisceration, 1.61 before chilling, and 0.89 after chilling. Salmonellae were found on 24% of the carcasses before evisceration, on 28% before chilling, and on 49% after chilling. Although bacterial count reductions were significant at all 3 sites, the proportion of carcasses contaminated with salmonellae in this study was higher at the postchill than prechill site (49 vs 28%). This no doubt was caused by cross-contamination in the chiller. These percentages indicated that although simple scalder changes contributed substantially to the improvement of the bacterial quality of chicken carcasses, additional interventions in the chilling process (such as chlorination of chill water) are important to control cross-contamination and to preserve the positive effects obtained by the scalder changes.
Antibody titres against Aujeszky's disease virus (ADV) in the plasma of slaughter pigs were compared with respect to the site of sampling, namely on the farm (one day before delivery to the slaughterhouse) and in the slaughterhouse during slaughter. No significant differences were noted in the antibody titres against ADV with respect to the different sampling sites. Blood samples collected at the slaughterhouse can be used for monitoring and surveillance systems within the framework of organised pig health care.