Dip turkey No positive samples of (65 Salmonella carcasses in 4.5% to 75% positive pre rinse). SRCD for 20 seconds, pre Dip and Chill B Dip turkey No positive samples of (65 , R.C. Baker, and J.M. Salmonella Salmonella – contamination carcasses in 4.5% to 75% positive pre rinse). Regenstein. 1990. SRCD for 20 (continued) seconds and chilled for 4 hours in 0.5% SRCD Dip turkey 0 to 10% positive samples Salmonella carcasses in 4.5% (65 to 75% positive pre SRCD for 20 seconds and chilled for 4 hours in iced water B Pathogen Chilling poultry Poultry carcasses shall be chilled to MPI Regulations, Sec. – 40˚F (4˚C) carcasses growth carcasses after 381.66(b)(2) or lower within the slaughter following specified times: Access on internet at: Time Weight (hours) of carcass 4 < 4 pounds 6 4-8 pounds 8 > 8 pounds
Dip turkey carcasses in 4.5% SRCD for 20 seconds, pre No positive samples of Salmonella (65 to 75% positive pre rinse). Dip and Chill B – Salmonella contamination Dip turkey carcasses in 4.5% SRCD for 20 seconds and chilled for 4 hours in 0.5% SRCD No positive samples of Salmonella (65 to 75% positive pre rinse). , R.C. Baker, and J.M. Regenstein. 1990. (continued) Dip turkey carcasses in 4.5% SRCD for 20 seconds and chilled for 4 hours in iced water 0 to 10% positive Salmonella samples (65 to 75% positive pre carcasses B – Pathogen growth Chilling poultry carcasses after slaughter Poultry carcasses shall be chilled to 40˚F (4˚C) or lower within the following specified times: Time Weight (hours) of carcass 4 < 4 pounds 6 4-8 pounds 8 > 8 pounds MPI Regulations, Sec. 381.66(b)(2) Access on internet at:
SDupdate10-9-2014.docx