Mechanised chicken de-feathering may not be a favour for all

Photo: STAR

Rasheda Khanom, a homemaker from Taj Mahal Road, Mohammadpur, bought eight chickens from the Karwan Bazar kitchen market and got them de-feathered mechanically to save her time. But consumers like her are totally unaware that along with the processed raw meat they may carry home pathogens that cause serious health hazards.
Mechanised de-feathering of chicken has become very popular among the city dwellers. Kitchen markets are providing the service for a very small charge but the whole process of semi-scalding and de-feathering of chickens is very unhygienic.
Dr Md Azmat Ali, veterinary officer of Dhaka City Corporation, said poultry birds have some bacteria underneath their feather in normal condition. During the unhygienic de-feathering process, the bacteria spread into the meat, he explained.
According to experts, Staphylococcus Aureus, Salmonella, E Coli are the most common bacteria, which spread several diseases in humans. Salmonella can cause typhoid fever and diarrhoea. E Coli causes urinary tract infections (UTI) and intestinal diseases while Staphylococcus causes food poisoning,
These bacteria can survive if the meat is not properly cooked. Restaurants, kebab and grill stores very often sell half-done meat, which can cause health hazards. Those who take care of the live chickens or the processing are more vulnerable.
Right after slaughtering, dead chickens are piled up. Semi scalding is done in warm water while feathers and skin is still on and blood, faeces and gut is still inside the chicken. During scalding process these elements including the germs mix into the water, which contaminates the meat. The same water is reused for scalding a fresh batch of slaughtered chickens.
The blood, faeces and gut remain inside during de-feathering. During and after de-feathering grows Clostridium Perfringens, which also causes diarrhoea. Clostridium Perfringens produces a toxin in raw meat. Some toxic spores survive during the cooking process and are not completely destroyed which later causes diseases like diarrhoea.
"C Perfringens grow best in dead tissue in an oxygen-free condition,” Dr Ali said.
Workers at chicken shops do not give the birds adequate time to bleed and cool down slowly. They instantly throw the bird for scalding and de-feathering. Meat is heated and reheated in the entire process, which increases the C Perfringens.
“The only way to identify contamination is to observe the colour of the meat. When contaminated with C perfringens, raw meat develops a light green colour," Dr Ali said.
He mentioned that packed raw meat sold in the department stores are often found to be contaminated with these bacteria.
During a visit to the city kitchen markets it appeared that all the sellers and workers are completely oblivious of the fact. Both sellers and customers said they were not aware of the danger. Lack of education is the main reason behind their ignorance.
Professor Mahmudur Rahman, director, Institute of Epidemiology, Disease Control and Research (IEDCR), said that poultry stores are now everywhere in the city and the unhygienic practice is going on without any intervention.
“Live chickens are kept in a very unhygienic condition in the kitchen markets. Faeces, feathers, blood and other wastes remain at the markets in a scattered manner. These are all major condition for spreading germs,” he said.
“Consumers and poultry sellers are completely unaware of the condition. It is important to raise awareness among them about the unhygienic practices. They need special training,” he said.
“Proper disposal of blood, feather, faeces and intestines is imperative because they carry several diseases. Workers should wear protective gear during work. Area where chickens are kept should be cleaned with disinfectant routinely,” he added.
He pointed out that safe mechanised de-feathering and processing practised in the western world involves expensive machines. It will take time to develop the practice here.
Until then, he suggested, the traditional way of meat processing should be practised. Proper bleeding of the dead chicken is necessary. Then the skin and the gut should be removed manually. Rest of the body should be washed with cool and pure water. Those responsible for manual processing should protect themselves as well by cleaning themselves properly.