defeathering

defeathering

plucking of feathers from bird carcasses after immersion momentarily in boiling water. Final treatment of poultry is singeing. Ducks are waxed.
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In studies of chickens (59) and turkeys (60) at slaughter, bacterial counts increased by approximately 10- to 100-fold during defeathering and reached the highest level after evisceration.
concentrations occurred in the "dirty" areas of shackling, defeathering, picking, and evisceration areas.
In areas where marketing of live birds is common, the practices of home slaughtering, defeathering, and eviscerating increase the exposure to potentially contaminated parts of a chicken.
Other important components of processing include automatic defeathering, claw removal, evisceration, cleaning with high pressure water, quality inspection, chilling and packaging.
The bird's own high body temperature and the hot water used in defeathering mean that carcasses entering this bath are always warm.
Therefore, cross-contamination is a particular problem at critical steps during processing including defeathering, evisceration and chilling.
In the Republic of Azerbaijan, defeathering waterfowl infected with HPAI was associated with 8 confirmed cases of human illness and 5 deaths (9), but worldwide, no reports of HPAI infections among waterfowl hunters have been documented.
Exposure risk is considered highest during slaughter, defeathering, butchering, and preparation of poultry for cooking.
Many birds survive this terrifying, painful process, only to be scalded to death in defeathering tanks.
In addition, IRCVS collected 122 cloacal swab samples from birds and 58 environmental swab samples (from defeathering machines) at 5 live-bird markets (LBMs) in East Java Province during November 5-8, 2012.