Hot Air Makes Safer Chicken
Poultry producers can reduce bacterial cross-contamination in poultry cages by treating the cages with forced air that’s been heated to 122 F, according to a study by U.S. Department of Agriculture (USDA) scientists.
While being transported in coops on trucks, poultry that have bacteria such as Campylobacter can contaminate, through their feces, other poultry that are free of pathogens. Those disease-causing bacteria can then be passed on to the next group of birds during the next trip, and so forth, unless the cycle is broken. Campylobacter is a foodborne pathogen that can be present in raw or undercooked poultry. Since the bacteria are commonly found in the digestive tracts of poultry, they’re readily deposited onto coops and trucks when contaminated animals are transported to processing plants.
Read more: http://www.laboratoryequipment.com/news/2013/01/hot-air-makes-safer-chicken