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Food Microbiology and Toxicology

Steam Versus Hot-Water Scalding in Reducing Bacterial Loads on the Skin of Commercially Processed Poultry

Thomas E. Patrick, T. L. Goodwin, J. A. Collins, R. C. Wyche, B. E. Love
Thomas E. Patrick
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T. L. Goodwin
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J. A. Collins
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R. C. Wyche
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B. E. Love
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ABSTRACT

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.

  • Copyright © 1972 American Society for Microbiology
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Steam Versus Hot-Water Scalding in Reducing Bacterial Loads on the Skin of Commercially Processed Poultry
Thomas E. Patrick, T. L. Goodwin, J. A. Collins, R. C. Wyche, B. E. Love
Applied Microbiology Apr 1972, 23 (4) 796-798; DOI:

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Steam Versus Hot-Water Scalding in Reducing Bacterial Loads on the Skin of Commercially Processed Poultry
Thomas E. Patrick, T. L. Goodwin, J. A. Collins, R. C. Wyche, B. E. Love
Applied Microbiology Apr 1972, 23 (4) 796-798; DOI:
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