Scalding is the process of treating carcass with hot water or steam for efficient removal of the bristles or feathers by the dehairer/defeatherer. The selection of time and temperature is very important during scalding, because it must reflect the microbial load, level of muscle degeneration, colour of carcass, temperature of carcass, cooking characteristics and appearance of skin. 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 aureus, 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
Scalding, Pig and Poultry slaughter, significance of scalding, wholesome meat production, Chemical potential risk factors, vertical scalding, Soft and hard scalding.
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