On the issue of obtaining safe poultry products in veterinary and sanitary terms

The release of good-quality and safe poultry products depends on the sanitary condition, compliance with preventive measures and the development of technologies aimed at improving the safety of the products. Microbiological studies and meat quality indicators were determined using standard methods. A method of cooling in 0.01% solutions of HIT AseptoDes has been developed to control the contamination of the cooling medium and prevent microbial contamination of the surface of poultry carcasses. It has been shown that to reduce microbial contamination and decontamination of the surface of carcasses from Salmonella, 0.02% solutions of the agent can be used with a cooling time of 25 minutes and 0.01% solutions with a cooling time of 35–40 minutes. The quality indicators of meat of carcasses chilled with solutions of the studied product, in comparison with carcasses chilled in ice water, do not differ significantly, with the exception of the acquisition of the surface of the carcasses of a paler color. It was found that after 6 hours of storage, the presence of a residual amount of peracetic acid in washes from carcasses was not detected.