Reduction of bacteria count on poultry being processed into food at a poultry processing plant

A method of removing bacteria and foreign matter from poultry carcasses being processed for food comprising the steps of deluging the carcasses with water, then spraying said carcasses with an atomized high velocity solution of baking soda and water, deluging said carcasses with water again, then spraying said carcasses with an atomized high velocity solution of baking soda and water for the second time, then spraying said carcasses with an atomized mist of 3% hydrogen peroxide, and finally deluged said carcasses again with ordinary plant tap water.