Overview on current practices of poultry slaughtering and poultry meat inspection

Abstract

This report describes the current slaughtering practices (methods) with the main focus on broilers, but also taking other poultry species, such as turkeys, ducks and spent hens into consideration. If avail- able, information on minor species, such as guinea fowl and quails, will also be provided. The report describes the food chain information (FCI) and explains the significance of the FCI within the application of the hygiene package for poultry. The description also includes the specific laboratory testing which is carried out by the official veteri- narian and by the food business operator (FBO). Specific laboratory testing refers to microbiological testing and to chemical (residue) testing. The general organisation of poultry meat inspection, including ante and post-mortem inspection, will be described. The conditions, abnormalities, and biological hazards that are detected by the poultry meat inspection system are also depicted. As poultry meat inspection is not carried out in a harmonized way by the Member States, a separate chapter will provide country-specific information and on how poultry meat inspection is implemented. Figures on the quantities of poultry meat produced in the Community will conclude this report