Scalding B Salmonellae Scald broiler showed less Salmonella typhimurium – contamination carcasses for 2 than 1.5 log reduction with all minutes at 122˚F water treatments that contained acids (50˚C), with and synergists, except for 0.5% citric addition to scald acid, with 100 ppm sorbitan water of 0.5% or monolaurate; malic acid (both 1% acetic, citric, concentrations) with 125 ppm sodium lactic, malic or lauryl sulfate showed a 2 log reduction tartaric acids, plus, and tartaric acid (both concentrations) transdermal with 100 ppm sorbitan monolaurate synergists of 2% showed a 2.75 log decrease. ethanol, 125 ppm sodium lauryl sulfate, 15% dimethyl sulfoxide, or 100 ppm sorbitan monolaurate Defeathering B Defeathering There was no significant difference in Clouser, C.S., S.J. Knabel, Salmonella – cross turkey carcasses positive samples of M.G. Mast, and S. Doores. Salmonella contamination conventionally between the three types of 1995. Effect of type of (scalded in a triple defeathering. defeathering system on pass tank for 1.3 Salmonella minutes at 137.5˚F during (58.6˚C)), Kosher commercial processing. (cold scalded 1 Poultry Science. 74 (4) minute at 45˚F 732-741. (7˚C)), or sprayed for 1.6 minutes with a combination of 140˚F (60˚C) water and steam.
Scalding B – Salmonellae contamination Scald broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to scald water of 0.5% or 1% acetic, citric, lactic, malic or tartaric acids, plus, transdermal synergists of 2% ethanol, 125 ppm sodium lauryl sulfate, 15% dimethyl sulfoxide, or 100 ppm sorbitan monolaurate Salmonella typhimurium showed less than 1.5 log reduction with all water treatments that contained acids and synergists, except for 0.5% citric acid, with 100 ppm sorbitan monolaurate; malic acid (both concentrations) with 125 ppm sodium lauryl sulfate showed a 2 log reduction and tartaric acid (both concentrations) with 100 ppm sorbitan monolaurate showed a 2.75 log decrease. Defeathering B – Salmonella cross contamination Defeathering turkey carcasses conventionally (scalded in a triple pass tank for 1.3 minutes at 137.5˚F (58.6˚C)), Kosher (cold scalded 1 minute at 45˚F (7˚C)), or sprayed for 1.6 minutes with a combination of 140˚F (60˚C) water and steam. There was no significant difference in positive samples of Salmonella between the three types of defeathering. Clouser, C.S., S.J. Knabel, M.G. Mast, and S. Doores. 1995. Effect of type of defeathering system on Salmonella during commercial processing. Poultry Science. 74 (4) 732-741.