B Salmonellae Effectiveness of Positive incidence of salmonellae is Izat, A.L., M. Colberg, – contamination scald water reduced from 67% positive samples to M.H. Adams, M.A. Reiber, additives at 129 to 8% positive samples with 0.5% and and P.W. Waldroup. 1989. 133˚F (54 to 56˚C) 1% H2O2. 1% lactic or acetic Production and processing for 2 minutes NaOH (ph=10.5) and 100 ppm studies to reduce the Chlorine had little to no effect on incidence of salmonellae on percent positive samples. commercial broilers. Journal of Food Protection. 52 (9) 670-673. Scalding B Salmonellae Scalding broiler was reduced Salmonella typhimurium – contamination carcasses for 2 less than 1.2 log units with 0.5% and minutes at 122˚F 1% and was reduced 1.5 to 2 log units (50˚C), with with 2% to 6% acid. addition to scald water of 0.5% to 6% acetic acid Scalding broiler was reduced Salmonella typhimurium carcasses for 2 less than 1 log unit with 0.5% and was minutes at 122˚F reduced 1.5 to 2 log units with 1% to (50˚C), with 6% acid. addition to water of 0.5% to 6% citric acid Scalding broiler was reduced Salmonella typhimurium carcasses for 2 less than 1 log unit with 0.5% and was minutes at 122˚F reduced 1.5 to 3 log units with 1% to (50˚C), with 6% acid. addition to scald water of 0.5% to 6% lactic acid
B – Salmonellae contamination Effectiveness of scald water additives at 129 to 133˚F (54 to 56˚C) for 2 minutes Positive incidence of salmonellae is reduced from 67% positive samples to 8% positive samples with 0.5% and 1% H2O2. 1% lactic or acetic NaOH (ph=10.5) and 100 ppm Chlorine had little to no effect on percent positive samples. 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. Scalding B – Salmonellae contamination Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to scald water of 0.5% to 6% acetic acid Salmonella typhimurium was reduced less than 1.2 log units with 0.5% and 1% and was reduced 1.5 to 2 log units with 2% to 6% acid. Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to water of 0.5% to 6% citric acid Salmonella typhimurium was reduced less than 1 log unit with 0.5% and was reduced 1.5 to 2 log units with 1% to 6% acid. Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to scald water of 0.5% to 6% lactic acid Salmonella typhimurium was reduced less than 1 log unit with 0.5% and was reduced 1.5 to 3 log units with 1% to 6% acid.
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