Part 3 | Inspection and Sampling Procedures For Determining The Hygienic Condition of Poultry Processing Premises
b) Placechickenparttobetestedinasterilesamplebag 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  uid into a sterile bottle by  aming the cutting the bottom corner of the bag.
g) The bottles containing the rinsed  uid 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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