This study was planned to investigate presence of bacterial contamination of broilers breast, back, leg and neck during slaughtering process. A total of 154 swab samples were taken after hanging in slaughter area, after bleeding, after scalding, after defeathering, after evisceration, after washing, after chilling, from slaughtering knives, scalding water, packing machine and hands of the workers. Total viable counts (TVCs) and isolation and identification of bacteria were used. |
