Chapter 5 Poultry Products

Question 1

What could be the source of contamination in poultry?

Answer 1

• Egg
• Hatchery
• Animal feeds
• Health status
• Environment
• Pest

Question 2

What is the mechanism of bacterial attachment on poultry carcass?

Answer 2

• Retention: A film of water containing bacteria is retained on carcass surface
• Attachment: Formation of extra-cellular fibrils and polysaccharides
• Entrapment : Tissues swell and exposes deep channels and crevices for penetration.

Question 3

What are the advantages of soft scalds over hard scald?

Answer 3

In hard scalds, the epidermis is removed which gives the carcass an unattractive appearance and makes it more susceptible for microbial attachment and growth.

Question 4

Why manufacturers doesn’t use high temperatures to increase microbial death rate?

Answer 4

• High temperature causes low yield, loss of fat and economic loss.

Question 5

What is the main issue associated with both chilling and washing?

Answer 5

Build up of fat and organic matter on equipment.

Question 6

What are the three types of chilling methods?

Answer 6

• Air chilling
• Spray chilling
• Continuous immersion chilling

Question 7

State a strategy to maintain the water quality of continuous immersion chilling.

Answer 7

• Directing the flow of fresh cold water to be counter-current.

Question 8

What are the two main species of bacteria associated with poultry?

Answer 8

• Salmonella sp., Campylobacter sp.

Question 9

What is the route of transmission of Salmonella?

Answer 9

Fecal-oral route.

Question 10

What are the routes of transmission of campylobacter to human?

Answer 10

• Foodborne

- Direct contact with infected animals

Question 11

What are practices of antibiotic consumption that contribute to antibiotic resistance?

Answer 11

• Unnecessary prescription of antibiotics

- Inadequate use of antibiotics by patient.

Question 12

What are some strategies to minimize the infection of breeder flocks?

Answer 12

• Equip farm with foot/boot disinfection tub.
• Vaccination of breeder flocks
• Elimination of positive breeder flocks
• Cleaning and disinfection of eggs for hatching
• Negative air pressure in dirty area.

Question 13

What are some strategies in maintaining good poultry house hygiene?

Answer 13

• Use nipple type drinker to replace open troughs.
• Litter management
• Adequate ventilation
• Disinfection of poultry houses
• Biosecurity program.

Question 14

What is biosecurity?

Answer 14

Biosecurity is minimizing the traffic of biological organisms across facility’s borders. It can be achieved by isolation and sanitation.

Question 15

What are some proper practices of chlorine use in processing plant?

Answer 15

• Acidification of chlorine when needed.
• Minimizing the concentration of organic material.
• Using multiple tanks.
• Effective carcass rinse system.
• Proper bleed out procedure
• Countercurrent scalders and chillers.
• Use of fresh water.

Question 16

What microorganisms are considered as hazards in cooked poultry products?

Answer 16

• Salmonella
• Staphylococcus aureus
• Listeria monocytogenes
• Spore-forming pathogens.