Poultry of Economic Importance:

Poultry of Economic Importance:

· Chicken
· Duck
· Turkey

Operations in Slaughtering Poultry:

· Transportation
· Hang Poultry on its feet
· Electrical Stunning
· Cutting at Carotid Artery
· Scalding at 50 Centigrade
· Mechnical Removal of Feather
· Chill in water

Areas of High CFU counts : Skin (hide)
: Feather
: GI Tract

Cause of Establishment of microorganism, pathogen in Poultry:

· Crowded transportation of Poultry in Lorry, causing rapid transmision of pathogen from poultry
· Poor Sanitation of lorry, bird droppinggs containing fecal coliforms causing to contaminate other birds
· Close proximity slaughtering of Poultry causes rapid transmision of microbes
· Electrical stunning causes birds to to get shock, flapping of wings causes uprise of air-borne pathogen to contaminate other birds
· Feather may also contain Salmonella spp. and Campylobacter spp.
· Mechnical defeathering using Rubber Fingers causes microbes, pathogen to pass from one bird to another
· Worn out Rubber Fingers accumulate microorganism
· Water scalding and Chilling causing Cross contamination from previous birds
· Carcass not washed
· Skin not removed
· Internal organs not removed

Important Biological Hazard Profile in

· Chicken
· Duck
· Turkey

Poultry are suscetible to
· Campylobacter jejuni
· Salmonella spp.
· Listeria Monocytogene

Relative Susceptibility to Campylobacter jejuni, base on frequency in sampling results
· Chicken 14-98%
· Duck 48%
· Turkey 3-25%