Qualitative Risk Assessment to Support a Policy Decision on Partially-Eviscerated (Effilé) Poultry Production

Partially‑eviscerated (effilé) poultry production involves removing the intestines while leaving other organs inside the carcass. As this practice is uncommon in the UK, the Food Standards Agency commissioned a qualitative risk assessment to evaluate potential public‑health risks and the controls required for authorisation. The research assessed production methods used in UK and French plants, reviewed inspection systems, conducted microbiological studies, and compared partially‑eviscerated birds with standard poultry processing. The evidence indicates that the primary hazards—Campylobacter and Salmonella—are similar to those found in conventionally processed poultry, with no significant increase in risk when appropriate hygiene measures and feed‑withdrawal controls are applied. Some pathological conditions may be less detectable because organs remain in situ, but their prevalence is low and additional inspection steps can mitigate the risk. Overall, the studies conclude that effilé production can be managed to an acceptable level under defined controls and monitoring procedures