Chill B Chilling broiler showed less Salmonella Salmonella typhimurium – carcasses contamination carcasses for 1 than 0.5 log reduction with all acid and hour at 32˚F (0˚C), synergists except 1% lactic or 1% in chill water acetic acid with 125 ppm sodium containing 0.5% or lauryl sulfate, and 1% malic acid 1% acetic, citric, showed between 0.5 and 1 log lactic, malic or reduction. tartaric acids plus transdermal synergists of 2% ethanol, 125 ppm sodium lauryl sulfate, 15% dimethyl sulfoxide, or 100 ppm sorbitan monolaurate Fresh water input is no significant effect detected Thompson, J.E., J.S. Bailey, at a rate of 0.25 to when using a higher rate of fresh water N.A. Cox, D.A. Posey, and 0.5 gallons per input. There was less M.O. Carson. 1979. carcass with 0 to detected with the use of on broiler Salmonella 50 ppm chlorine 50 ppm chlorine than with no chlorine, carcasses as affected by but the cross contamination was not fresh water input rate and eliminated. Chlorine decreases rapidly chlorination of chiller water. in the chilling water because of Journal of Food Protection. interaction with organic matter. 42 (12) 954-955.
Chill carcasses B – Salmonella contamination Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 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 0.5 log reduction with all acid and synergists except 1% lactic or 1% acetic acid with 125 ppm sodium lauryl sulfate, and 1% malic acid showed between 0.5 and 1 log reduction. Fresh water input at a rate of 0.25 to 0.5 gallons per carcass with 0 to 50 ppm chlorine is no significant effect detected when using a higher rate of fresh water input. There was less detected with the use of 50 ppm chlorine than with no chlorine, but the cross contamination was not eliminated. Chlorine decreases rapidly in the chilling water because of interaction with organic matter. Thompson, J.E., J.S. Bailey, N.A. Cox, D.A. Posey, and M.O. Carson. 1979. Salmonella on broiler carcasses as affected by fresh water input rate and chlorination of chiller water. Journal of Food Protection. 42 (12) 954-955.