Skip to main content

Table 4 Occurrence of pathogenic microorganism at 4 processing phases of the processing phase

From: Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

Processing stageE. coliS. aureusSalmonella spp.Clostridium perfringensListeria spp.
Evisceration37.4%18.57%
Final washing22.8%19.4%
Frozen11.4%17.1%
Market10.2%17.1%