Abstract: Methods of reducing surface microbial contamination of a poultry carcass comprising subjecting the poultry carcass which has previously been scalded and de-feathered to hot water of between 50° C. and 95° C. for between 1 second and 120 seconds; and related apparatus.

Abstract: A method of tracking, at a remote, central information store 140, elements in a production chain. The chain comprises a plurality of processes, 20, 40, 60, 80, 100, 120, each process having one or more input ingredients 10, 30, 50, 70, 90, 110 and one or more output products, 30, 50, 70, 90, 110, 130. The central information store 140 is remote from the location of at least one of the processes. The method comprises carrying out the following steps in respect of each of the processes 20, 40, 60, 80, 100, 120: (1) recording at the remote central information store 140, via a telecommunications link, an identifier identifying each of the input ingredients of the process; (2) marking each of the output products of the process with a respective identifier; and (3) recording at the remote central information store 140, via a telecommunications link, the identifiers of each of the output products.

Abstract: The invention proposes a method of sealing and/or shaping a food product and apparatus for use in performing the method. Food product is placed on a support surface (10), and a molding surface--comprising a flexible diaphragm (25) is lowered over the food product. Air pressure acting on the diaphragm applies a force to the food product for the purpose of sealing and/or shaping the food product. The arrangement produces a more random appearance to the resulting food product. A plurality of food products are acted on by a respective molding surface which are carried from a common framework. The support surface is preferably a conveyor belt and the framework is mounted for reciprocal movement so that molding pressure can be applied to the food product during an indexing movement of the support surface.