Supporting Documentation Materials for HACCP Decisions

Oct 09, 2014 · 74 (4) 732-741. Defeathering B – Salmonella and Listeria monocytogenes cross contamination Defeathering turkey carcasses conventionally (scalded in a triple pass tank for 1.3 minutes at 137.5˚F (58.6˚C)), Kosher (cold scalded 1 minute at 45˚F (7˚C)), or steam sprayed for 1.6 minutes with a combination of 140˚F (60˚C) water and steam. ................
................