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Microbial assessment of a chicken processing plant in Jamaica was conducted with a view of documenting existing conditions and determining their effect on the finished products. Despite the disadvantages of low chlorination levels, water restrictions, and warm climate, chicken produced was safe for public consumption. Spoilage flora and shelf life were similar to those reported for developed countries. However, modifications to processing procedures were required to ensure a high quality product.
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Hamilton et al. (1992) studied this question.
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