How Can Processors Significantly Improve Processing Yield and Lower Salmonella without Added Expense?

For years, poultry companies have known that they can significantly improve finished whole-ready-to-cook WOG yield by lowering scalder temperatures. However, every time companies attempt to lower scalder temperatures two problems routinely occur: 1) Salmonella begins to multiply in the scalder and 2) carcasses do not pick well. This has led to repeated assistance to companies that were having difficulty meeting the USDA-FSIS, HACCP/Salmonella pathogen reduction rule.