Tavuk Karkas ve İşlenmiş Ürünlerinin Dekontaminasyonunda Güncel Yaklaşımlar

Günümüzde modern kanatlı kesimhanelerinin varlığına ve bu işletmelerde uygulanan yüksek hijyen ve sanitasyon önlemlerine rağmen tavuk etine bağlı infeksiyonlar ve toksikasyonlar hala en önemli halk sağlığı problemlerinin başında gelmektedir. Tavuk eti ve işlenmiş ürünlerinin dekontaminasyonu konusunda farklı uygulamalar bulunmaktadır. Bu makalede kimyasal, fiziksel dekontaminasyon metotları ile bu metotların farklı kombinasyonlarını içeren yöntemler güncel bilgiler ışığında derlenmiştir.

Anahtar Kelimeler:

Tavuk eti, halk sağlığı, dekontaminasyon, gelişmiş oksidasyon teknolojisi.

Tavuk Karkas ve İşlenmiş Ürünlerinin Dekontaminasyonunda Güncel Yaklaşımlar

Despite of the existence of modern poultry slaughterhouses and the advanced hygiene and sanitation precautions applied in these facilities, infections and toxications due to consumption chicken meat are still one of the most important public health problems. There are different applications for the decontamination of chicken carcass and processed products. In this article, methods including the various combination of chemical and physical decontamination methods were compiled in light of updated information.

Keywords:

Chicken carcass, public health, decontamination, advanced oxidation technology.,

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