B Chilling broiler Use of 0.6% acetic acid, when Dickens, J. A. and A. D. Salmonella – contamination carcasses with combined with air or paddle agitation, Whittemore. 1995. The addition of 0.6% reduced incidence by 30%, effects of Extended Chilling Salmonella acetic acid to chill and reduced Enterobacteriaceae by 1 Times with Acetic Acid on water log or less. the Temperature and Microbiological Quality of Processed Poultry Carcasses. Poultry Sci. 74:1044-1048. Chill B Chilling broiler Salmonellae incidence is reduced 50 to Izat, A.L., M. Colberg, Salmonella – carcasses contamination carcasses for 1 66% with the addition of any one of M.H. M.A. Reiber, hour at 34 to 35˚F these additives to the chill water. and P.W. Waldroup. 1989. (1.1 to 1.7˚C), in Production and processing water studies to reduce the containing 0.5% to incidence of salmonellae on 1% H2O2, 1% commercial broilers. lactic acid, or 100 Journal of Food Protection. ppm Chlorine 52 (9) 670-673. Chilling broiler was reduced Salmonella typhimurium carcasses for 1 less than 0.7 log units with up to 6% hour at 32˚F (0˚C), acetic acid. in chill water containing 0.5% to 6% acetic acid Chilling broiler was reduced Salmonella typhimurium carcasses for 1 less than 0.5 log reduction at 0.5% to hour at 32˚F (0˚C), 2% citric acid. At 4% citric acid the in chill water reduction was 1 to 2 log units and at containing 0.5% to 6% the reduction was 1.5 to 2 log 6% citric acid units.
B – Salmonella contamination Chilling broiler carcasses with addition of 0.6% acetic acid to chill water Use of 0.6% acetic acid, when combined with air or paddle agitation, reduced Salmonella incidence by 30%, and reduced Enterobacteriaceae by 1 log or less. Dickens, J. A. and A. D. Whittemore. 1995. The effects of Extended Chilling Times with Acetic Acid on the Temperature and Microbiological Quality of Processed Poultry Carcasses. Poultry Sci. 74:1044-1048. Chill carcasses B – Salmonella contamination Chilling broiler carcasses for 1 hour at 34 to 35˚F (1.1 to 1.7˚C), in water containing 0.5% to 1% H2O2, 1% lactic acid, or 100 ppm Chlorine Salmonellae incidence is reduced 50 to 66% with the addition of any one of these additives to the chill water. Izat, A.L., M. Colberg, M.H. 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. Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% acetic acid Salmonella typhimurium was reduced less than 0.7 log units with up to 6% acetic acid. Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% citric acid Salmonella typhimurium was reduced less than 0.5 log reduction at 0.5% to 2% citric acid. At 4% citric acid the reduction was 1 to 2 log units and at 6% the reduction was 1.5 to 2 log units.