Chill B Bacterial Chiller water with Either chlorine dioxide or chlorine in Tasi, L., R. Wilson, and V. – Carcasses contamination 30 40 mg/L chiller water resulted in a 3 log Randall. 1997. – chlorine dioxide or reduction in bacteria. Mutagenicity of Poultry 150 200 mg/L Chiller Water Treated with – chlorine. either Chlorine Dioxide or Chlorine. Journal of Agricultural and Food Chemistry. 45 (6) 2267 – 2272. Post Chill B Salmonellae Dipping broiler Salmonella incidences decreased with Izat, A.L., M. Colberg, – Dip/Spray contamination carcasses at 40˚F these additives in the dips from 100% M.H. Adams, M.A. Reiber, (4˚C) for 1 to 10 positive samples to 33 to 17% positive and P.W. Waldroup. 1989. minutes in 1% samples. Production and processing lactic acid, 0.5% studies to reduce the or 1% H2O2 incidence of salmonellae on commercial broilers. Dipping broiler This treatment had little to no effect on Journal of Food Protection. 52 (9) 670-673. carcasses at 40˚F the incidences of positive salmonellae (4˚C) for 30 samples. seconds in 20% Ethanol Spraying chilled broiler carcasses for 2 minutes with 2% or 5% lactic acid Spraying chilled No significant change was detected in Kotula, A.W., G.J. Banwart, broiler carcasses log counts of psychrophiles or total and J.A. Kinner. 1967. with water aerobes or the number of positive Effect of postchill washing containing up to samples of salmonellae between 0 and on bacterial counts of 50 ppm chlorine 50 ppm chlorine. broiler chickens. Poultry Science. 45 (5) 1210-1216.
Chill Carcasses B – Bacterial contamination Chiller water with 30 – 40 mg/L chlorine dioxide or 150 – 200 mg/L chlorine. Either chlorine dioxide or chlorine in chiller water resulted in a 3 log reduction in bacteria. Tasi, L., R. Wilson, and V. Randall. 1997. Mutagenicity of Poultry Chiller Water Treated with either Chlorine Dioxide or Chlorine. Journal of Agricultural and Food Chemistry. 45 (6) 2267 – 2272. Post Chill Dip/Spray B – Salmonellae contamination Dipping broiler carcasses at 40˚F (4˚C) for 1 to 10 minutes in 1% lactic acid, 0.5% or 1% H2O2 Salmonella incidences decreased with these additives in the dips from 100% positive samples to 33 to 17% 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. Dipping broiler carcasses at 40˚F (4˚C) for 30 seconds in 20% Ethanol This treatment had little to no effect on the incidences of positive salmonellae samples. Spraying chilled broiler carcasses for 2 minutes with 2% or 5% lactic acid Spraying chilled broiler carcasses with water containing up to 50 ppm chlorine No significant change was detected in log counts of psychrophiles or total aerobes or the number of positive samples of salmonellae between 0 and 50 ppm chlorine. Kotula, A.W., G.J. Banwart, and J.A. Kinner. 1967. Effect of postchill washing on bacterial counts of broiler chickens. Poultry Science. 45 (5) 1210-1216.
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