Dip chicken Both control (no TSP) and 10% TSP Kim, J.W., M.F. Slavik, carcasses in 10% dip (at both temperatures) decreased M.D. , D.P. Raben, C.M. solution of the incidence of 1.6-1.8 log Lobsinger, and S. Tsai. Salmonella trisodium (27-46%). Overall the 122˚F 1994. Reduction of phosphate (TSP), (50˚C) dip showed a greater log on post-chill Salmonella at 50˚F (10˚C), or reduction by 0.4 units than at 50˚F chicken carcasses by 122˚F (50˚C) for (10˚C). trisodium phosphate 15 seconds (Na3PO4) treatment. Journal of Food Safety. 14 (1) 9-17. Dip broiler Salmonellae incidence decreased from Izat, A.L., M. Colberg, carcasses in 2% 100% to 0% positive samples when M.H. Adams, M.A. Reiber, lactic acid, 99˚F carcasses were dipped in 2% lactic and P.W. Waldroup. 1989. (37˚C) for 2 acid at 99˚F (37˚C). 40˚F (4˚C) dips Production and processing minutes and less than 2 minutes in the 99˚F studies to reduce the (37˚C) dip had little to no effect on the incidence of salmonellae on incidence of salmonellae. commercial broilers. Journal of Food Protection. 52 (9) 670-673. B Dipping broiler There was little to no effect of the acid Tamblyn, K.C., and D.E. Salmonella – contamination carcasses for 15 dips at any concentration on Conner. 1997. Bactericidal seconds at 73˚F activity of organic acids Salmonella typhimurium. (23˚C), into dip against Salmonella water containing attached to typhimurium 0.5% to 6% acetic broiler chicken skin. acid Journal of Food Protection. 60 (6) 629-633. Dipping broiler There was little to no effect of the acid carcasses for 15 dips at any concentration on seconds at 73˚F Salmonella typhimurium. (23˚C), into dip water containing 0.5% to 6% citric acid
Dip chicken carcasses in 10% solution of trisodium phosphate (TSP), at 50˚F (10˚C), or 122˚F (50˚C) for 15 seconds Both control (no TSP) and 10% TSP dip (at both temperatures) decreased the incidence of Salmonella 1.6-1.8 log (27-46%). Overall the 122˚F (50˚C) dip showed a greater log reduction by 0.4 units than at 50˚F (10˚C). Kim, J.W., M.F. Slavik, M.D. , D.P. Raben, C.M. Lobsinger, and S. Tsai. 1994. Reduction of Salmonella on post-chill chicken carcasses by trisodium phosphate (Na3PO4) treatment. Journal of Food Safety. 14 (1) 9-17. Dip broiler carcasses in 2% lactic acid, 99˚F (37˚C) for 2 minutes Salmonellae incidence decreased from 100% to 0% positive samples when carcasses were dipped in 2% lactic acid at 99˚F (37˚C). 40˚F (4˚C) dips and less than 2 minutes in the 99˚F (37˚C) dip had little to no effect on the incidence of salmonellae. Izat, A.L., M. Colberg, M.H. Adams, M.A. Reiber, and P.W. Waldroup. 1989. Production and processing studies to reduce the incidence of salmonellae on commercial broilers. Journal of Food Protection. 52 (9) 670-673. B – Salmonella contamination Dipping broiler carcasses for 15 seconds at 73˚F (23˚C), into dip water containing 0.5% to 6% acetic acid There was little to no effect of the acid dips at any concentration on Salmonella typhimurium. Tamblyn, K.C., and D.E. Conner. 1997. Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. Journal of Food Protection. 60 (6) 629-633. Dipping broiler carcasses for 15 seconds at 73˚F (23˚C), into dip water containing 0.5% to 6% citric acid There was little to no effect of the acid dips at any concentration on Salmonella typhimurium.