Chilling broiler was reduced Salmonella typhimurium carcasses for 1 less than 1 log reduction at 0.5% to 2% hour at 32˚F (0˚C), lactic acid. At 4% lactic acid the in chill water reduction was 0.75 to 1.5 log units and containing 0.5% to at 6% the reduction was 2 to 2.25 log 6% lactic acid units. Chilling broiler was reduced Salmonella typhimurium carcasses for 1 less than 0.5 log reduction at 0.5% and hour at 32˚F (0˚C), 1% malic acid. At 2% the reduction in chill water was 1.5 log units, at 4% and 6% malic containing 0.5% to acid the reduction was 2 to 2.75 log 6% malic acid units. Chill B Chilling broiler was reduced Tamblyn, K.C., and D.E. Salmonella Salmonella typhimurium – carcasses contamination carcasses for 1 less than 0.5 log reduction at 0.5% to Conner. 1997. (continued) hour at 32˚F (0˚C), 2% mandelic acid. At 4% and 6% acid in chill water the reduction was 2 log units. containing 0.5% to 6% mandelic acid Chilling broiler was reduced Salmonella typhimurium carcasses for 1 less than 1 log reduction at 0.5% and hour at 32˚F (0˚C), 1% propionic acid. At 2% acid the in chill water reduction was 1 to 1.5 log units, at 4% containing 0.5% to acid the reduction was 1 to 2.25 log 6% propionic acid units and at 6% the reduction was 1.75 to 2.25 log units. 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), 4% tartaric acid. At 6% acid the in chill water reduction was 1.5 log units. containing 0.5% to 6% tartaric acid
Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% lactic acid Salmonella typhimurium was reduced less than 1 log reduction at 0.5% to 2% lactic acid. At 4% lactic acid the reduction was 0.75 to 1.5 log units and at 6% the reduction was 2 to 2.25 log units. Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% malic acid Salmonella typhimurium was reduced less than 0.5 log reduction at 0.5% and 1% malic acid. At 2% the reduction was 1.5 log units, at 4% and 6% malic acid the reduction was 2 to 2.75 log units. Chill carcasses B – Salmonella contamination Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% mandelic acid Salmonella typhimurium was reduced less than 0.5 log reduction at 0.5% to 2% mandelic acid. At 4% and 6% acid the reduction was 2 log units. Tamblyn, K.C., and D.E. Conner. 1997. (continued) Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% propionic acid Salmonella typhimurium was reduced less than 1 log reduction at 0.5% and 1% propionic acid. At 2% acid the reduction was 1 to 1.5 log units, at 4% acid the reduction was 1 to 2.25 log units and at 6% the reduction was 1.75 to 2.25 log units. Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% tartaric acid Salmonella typhimurium was reduced less than 0.5 log reduction at 0.5% to 4% tartaric acid. At 6% acid the reduction was 1.5 log units.
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