a1 Perdigão SA, 89560-000, Videira, Santa Catarina, Brazil
a2 Department of Food Science, Federal University of Santa Catarina, 12227-010, Florianópolis, Santa Catarina, Brazil
The poultry industry has faced many difficulties with bacterial contamination which affects carcass microbiological status, hence influencing its shelf life and safety as human food. During processing, contamination from carcasses can be transferred to equipment, allowing cross-contamination of subsequent carcasses. HACCP strategies suggest the establishment of water showers to minimise the apparent infection of carcasses, thus allowing them to pass through the PCC2 stage with minimal contamination. The only problem is that some countries do not allow implementation of such washing procedures. The following review article compares the results of studies in this matter, and raises potential strategies for ameliorating the situation.
(Received October 21 2009)
(Accepted March 07 2010)