House B Pathogen Final trim of Zero tolerance for visible Directive 6150.1, for – inspection/ contamination carcasses before contamination. internet access, go to: trim from feces final rinse MPI Regulations, Sec. 381.65(e), for internet access, go to: Reprocessing B Contamination Reprocessing prior No overall log difference was found Blankenship, L.C., J.S. – from and to chilling between initially processed and Bailey, N.A. Cox, M.T. E. coli according to reprocessed chickens before chilling Musgrove, M.E. Berrang, Salmonella USDA regulations carcasses. R.L. Wilson, M.J. Rose, and S.K. Dua. 1993. Broiler carcass reprocessing, a further evaluation. Journal of Food Protection. 56 (11) 983-985. B Spray chicken There was less than 0.25 log reduction Li, Y., M.F. Slavik, J.T. Salmonella – contamination carcasses with of when sprayed up to Walker, and H. Xiong. S. typhimurium 0.85% NaCl at 90 seconds and up to 827 kPa pressure. 1997. Pre-chill spray of 207, 345, or 827 chicken carcasses to reduce kPa water for 30 Salmonella typhimurium. or 90 seconds Journal of Food Science. 62 (3) 605-607. Dip/Rinse B chicken When sprayed for 30 seconds (any Salmonella – contamination carcasses with 5% pressure) there was less than 1 log trisodium reduction of When S. typhimurium. phosphate (TSP) at sprayed for 90 seconds there was 207, 345, or 827 approximately 1.5 log reduction of S. kPa water for 30 typhimurium. or 90 seconds
House inspection/ trim B – Pathogen contamination from feces Final trim of carcasses before final rinse Zero tolerance for visible contamination. Directive 6150.1, for internet access, go to: MPI Regulations, Sec. 381.65(e), for internet access, go to: Reprocessing B – Contamination from E. coli and Salmonella Reprocessing prior to chilling according to USDA regulations No overall log difference was found between initially processed and reprocessed chickens before chilling carcasses. Blankenship, L.C., J.S. Bailey, N.A. Cox, M.T. Musgrove, M.E. Berrang, R.L. Wilson, M.J. Rose, and S.K. Dua. 1993. Broiler carcass reprocessing, a further evaluation. Journal of Food Protection. 56 (11) 983-985. B – Salmonella contamination Spray chicken carcasses with 0.85% NaCl at 207, 345, or 827 kPa water for 30 or 90 seconds There was less than 0.25 log reduction of S. typhimurium when sprayed up to 90 seconds and up to 827 kPa pressure. Li, Y., M.F. Slavik, J.T. Walker, and H. Xiong. 1997. Pre-chill spray of chicken carcasses to reduce Salmonella typhimurium. Journal of Food Science. 62 (3) 605-607. Dip/Rinse B – Salmonella contamination chicken carcasses with 5% trisodium phosphate (TSP) at 207, 345, or 827 kPa water for 30 or 90 seconds When sprayed for 30 seconds (any pressure) there was less than 1 log reduction of S. typhimurium. When sprayed for 90 seconds there was approximately 1.5 log reduction of S. typhimurium.