Many Kenyan poultry producers still rely on traditional processing methods, highlighting a need for improved hygiene and food safety practices. Adhering to professional and hygienic procedures is crucial for producing safe and marketable poultry.

• Feed withdrawal of 6-12 hours before slaughter is critical to prevent bacterial contamination.
• Dr. Messo, a company veterinarian at Kenchic, emphasizes the importance of proper poultry handling and processing techniques.
• Optimal scalding temperatures range from 51ºC (124ºF) to 55ºC (132ºF) for effective feather removal and hygiene.