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Poultry processing safety

A system that works with your workflow — find a 3M Food Safety product for every step of your poultry manufacturing process.

Hang

Improve flavour of the meats by allowing the natural enzymes in the meat to break down the tissue.
Pre-chill

Enumerate bacteria to set a baseline and show reduction in contamination throughout processing.
Post-chill

Continue to show reduction in contamination levels.
Cut-up and packaging for ready-to-cook

Test to verify that final product complies with regulations and customers' specification for quality and safety.
Further processing and packaging for ready-to-eat

Final product testing to verify regulation compliance.

Campylobacter

Campylobacter is part of the natural gut microflora in turkeys, chickens, sheep, swine and cattle. Testing for Campylobacter is important for food manufacturers as it only takes 500 Campylobacter cells to cause infections in humans.

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Listeria

Listeria monocytogenes is a Gram-positive, rod-shaped, bacterium – microscopic in appearance, but looming large among public health officials for its ability to cause fatalities.

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Salmonella

Salmonella stands out among pathogenic organisms for its high prevalence. The illness it causes, salmonellosis, is the most commonly reported cause of food-borne illness today.

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One system for your poultry pathogen testing needs

Take a comprehensive look at 3M molecular technology compared to alternatives like polymerase chain reaction (PCR). With the combination of 3M™ Molecular Detection Assay 2 - Campylobacter and 3M™ Molecular Detection Assay 2 - Salmonella, you can monitor poultry for both pathogens simultaneously in one easy-to-use, accurate process.

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Poultry processing webinars from 3M Food Safety

A robust environmental monitoring program is crucial because of the dangers inherent in the poultry industry. Join Dr. Martin Wiedmann of Cornell University for this 5-part environmental monitoring webinar series from 3M Food Safety.

View webinar (US, English)

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