Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking

I understand that a slaughtered chicken may become externally contaminated due to the impurities present in water.

Over the course of a processing day and despite scald tank temperatures of 50-60C, the water in scald tanks can become contaminated with salmonellas and campylobacters as a consequence of involuntary defaecation (Humphrey and Lanning, 1987; Mulder et al., 1978). The bacterial load of the tank water can also be increased by microorganisms present on the feathers and skin of the birds (Mulder et al., 1978; Berndtson et al., 1992; Kotula et al., 1995; Q22-Q28 Q23-Q29) Kotula and colleagues (1995) report more than seven logs CFU/ml of rinse for both campylobacters and salmonella on some carcasses immediately before scalding. When a carcass enters the scald tank, it is not unusual for water to be inhaled into the lungs (Thomson and Kotula, 1959). If there is contamination present in the scald tank water and blood is still circulating in the carcass, bacteria can be transported by the circulatory system into internal organs and muscles.

Source: http://www.ukmeat.org/FSAMeat/PoultryScalding.htm

I am not talking about contaminations like the above. I am asking about any possible internal contamination.

During scalding, do you think that the water is hot enough, or the process is long enough, to substantially increase a whole chicken's core temperature, and to actually start some internal body process (metabolism perhaps)? Since evisceration is yet to be done, are there any chances of the organ walls breaking down and leeching filth into the meat? Is it possible for the filth to escape the organs and permeate the meat? We are assuming the organs themselves are neither punctured nor torn.

I may be talking about a very remote possibility, but I really need to know this.