During Scalding process,
carcasses are come in contact with each other and pathogenic
and non-pathogenic microorganisms introduce from one to another.
Salmonella and Campylobacter are the most common pathogenic microorganisms identified
from the carcasses
but Staphylococcus ,
coliforms, aerobic bacteria and Enterobacteriaceae, Pseudomonas spp, etc.
are also isolated form the scalding tank and contaminated carcasses.
Excessive application of technical processing aids and/or antimicrobial agents for enhancing
the scalding process are also act as potential risk factors.
Keywords: Scalding, Pig, Poultry slaughter, wholesome meat