Cold chain in poultry slaughterhouses

Conteúdo disponível em: Español (Spanish) العربية (Arabic)

In poultry slaughterhouses, food is produced for human consumption, so 100% safety must be ensured. This is where the importance of the cold chain lies, which aims to protect the good quality of food. In this way, the business will obtain optimal economic results.

• When the food temperature is reduced, which means that it is refrigerated, the multiplication rate of pathogenic bacteria decreases. It is these microorganisms that cause the product to deteriorate. When the freezing point is reached, the multiplication of microorganisms stops completely, with which the food conservation is extended.

Intense heat (for example, cooking) kills microorganisms, while cold does not entirely. For this reason, the cold chain must be maintained from the slaughterhouse until the delivery of the product to the customer. To this factor, we must add proper hygiene. With both, it will be possible to ensure safety and maintain the organoleptic qualities of the food.

Operational losses are also reduced thanks to cold chain maintenance, thus improving the company’s economic results.

During the carcass evisceration process, special care must be taken. After eviscerating, the carcasses must be refrigerated immediately to reduce the temperature to the values established by the regulations.

One of the most critical points for maintaining the cold chain occurs when the product leaves the cooler. Thus we

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