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Part 3 | Inspection and Sampling Procedures For Determining
The Hygienic Condition of Poultry Processing Premises

b) Place chicken part to be tested in a sterile sample bag
and weight the part to the nearest 0.5 gm. Record
weight of part by deducting tare of sample bag.
c) Add 500 ml of 0.1% peptone solution for each 4 kg
or part thereof of weight. When Salmonella is to be
determined, use 1% buffered peptone water.
d) Remove approximately half the air from the bag by
massaging around the sample from the closed end
to the open. Tie the open end.
e) Shake and massage the sample vigorously for 2
minutes, ensuring thorough rinsing of the abdominal
cavity.
f) Aseptically release the rinse fluid into a sterile bottle
by flaming the cutting the bottom corner of the bag.
g) The bottles containing the rinsed fluid sample must
be kept in an ice-pack and transported immediately
to the laboratory for microbiological analysis (tests
include total Plate Count and solutions of Coliform,
Staphylococcus, E.coli, Feacal Streptococci and
Salmonella).
h) Samples of chicken parts (chilled or frozen) at various
stages of processing can be collected for laboratory
submission and microbiological quality examination
(maintained at temperature 0 - 4ºC).

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