Meat processing/bleach/detergents etc.

[Lorije1]

I used citrus scented dish detergent in the scald water. the only other cleaning agent I used was chlorox wipes on teh tables before / after butchering. We wrapped the tables in foil to keep from having to clean quite so much the 2nd batch.

 

[bowhunter40]

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I do not recommend either. IMHO there is no reason to rinse them with anything but water. Why is you think you need to clean them w/ either?

Hi,

It was reccomended in two different books to wash with soapy water. One book both. "raising chickens" page353 under "rinsing and checking the chicken".

Not just the work area, but the carcass,too.

Thats why I came here to ask as it seems a little much to bleach the carcass.

 

[HorseFeatherz NV]

I just use lots of fresh water.


I know my birds, what they live in, what they eat and as long as I am careful and do not punture or rip an intestine - I do not worry about anything.

 

[Sunny Side Up]

I wonder if in those books the authors want to err on the side of caution and recommend the most extreme sanitary measures. Just in case someone processes their birds following the books' recommendations, and gets sick from food poisoning for some reason, and blames the authors.

Or this may be the way it's done in the industry.

Here's some great information on butchering, and the author never mentions bleaching the finished carcass: http://butcherachicken.blogspot.com/

Here's the video where apple cider vinegar is mentioned:

 

[al6517]

The whole bleaching idea comes from commercial processing plants, at some point in the process the birds are passed through a light bleach water solution to kill bacteria, I am not sure of the concentration though. I don't use it on mine when I process, never really had the need to use anything other than plain Ole water.

AL

 

[bowhunter40]

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I agreee it's most likely done in the commercial sector. Now that it's mentioned I recall when we picked up our beef at the butcher, they were literally dumping a gallaon container of bleach all around outside by a drain.

Thank's for the vinegar idea. We tried scalding with just water. No soap, etc. Then we tried scalding with about a cup of regular vinegar(was on hand) and there was no comparison in terms of little odor at all, other than vinegar! I plan to get some apple cidar vinegar, and try that, too.

 

[KatyTheChickenLady]

my state certified processor uses water only. I'm sure they clean up with disenfectants, but just plain water from butcher to freezer bag.

 

[bowhunter40]

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Oh yes, we certainly use bleach to disinfect the working area. Just not excited about pouring bleach on the carcass.

 

[bowhunter40]

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This is great! Thank's a lot. We will try this method next time.