Comparison of Two Control Methods of Decontamination in a Poultry Slaughterhouse
Nadir Alloui and A. Ayachi (Laboratoire E.S.P.A., Poultry Sciences Division University of Batna, 05000, Algeria)
INTRODUCTIONThe directive of the WHO and the FAO recommends, today, the recourse to HACCP principles for the control of the microbiological quality of the intended foods to human consumption (FAO 2012). One of the most important parameters intervening in the biosecurity of slaughterhouses is the cleaning and decontamination procedure applied to different sectors of the slaughterhouse. It is accord...