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The appropriate of hygienic conditions of poultry processing plants is one of the most importantfactorsfor healthy poultry meat production. In this study, the contamination degree of Salmonella and serovar distribution of identified Salmonella was examined in three poultry processing plants at the critic control points including pre-scald, post scald, post-pick, pre-chill, post-chill and packaging stage, as playing a major role in secunder and cross contamination of poultry meat. In this frame,doi:10.1501/vetfak_0000000727 fatcat:m77fqbdzavbptgtnde2u65xl2y