chill water decreased log Campylobacter jejuni containing 0.2% units in 20 minutes. trisodium phosphate (pH 11 to 12) with 10mA/cm2 and 1 kHz pulsed electrical current Chill B Growth of Treat chill water decreased 1 to 3 Li, Y., J.T. Walker, M.F. Campylobacter jejuni – carcasses containing 0.3% log units in 3 minutes. Slavik, and H. Wang. 1995. Campylobacter in chill water trisodium (continued) jejuni phosphate (pH 11 to 12) with 10mA/cm2 and 1 kHz pulsed electrical current B Survival of Chill chicken The amount of chlorine did not change Yang, H., Y. Li, and M.G. – carcasses in water the log count of or Johnson. 2001. Survival Salmonella S. typhimurium C. and containing up to in chiller water tested fresh to 8 and death of typhimurium, jejuni Salmonella 50 ppm chlorine hours. typhimurium and Campylobacter in jejuni Campylobacter jejuni processing water and on chicken skin during poultry scalding and chilling. Journal of Food Protection. 64 (6) 770-776. B meat pH, Insert poultry temperature, pH and % ARS growth Salmonella Salmonella – growth and temperatures sodium chloride into model to model: to reach level of determine growth. Salmonella food safety concern
chill water containing 0.2% trisodium phosphate (pH 11 to 12) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased log units in 20 minutes. Chill carcasses B – Growth of Campylobacter jejuni in chill water Treat chill water containing 0.3% trisodium phosphate (pH 11 to 12) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased 1 to 3 log units in 3 minutes. Li, Y., J.T. Walker, M.F. Slavik, and H. Wang. 1995. (continued) B – Survival of Salmonella typhimurium, and Campylobacter jejuni Chill chicken carcasses in water containing up to 50 ppm chlorine The amount of chlorine did not change the log count of S. typhimurium or C. jejuni in chiller water tested fresh to 8 hours. Yang, H., Y. Li, and M.G. Johnson. 2001. Survival and death of Salmonella typhimurium and Campylobacter jejuni in processing water and on chicken skin during poultry scalding and chilling. Journal of Food Protection. 64 (6) 770-776. B – Salmonella growth meat pH, and temperatures to reach level of food safety concern Insert poultry temperature, pH and % sodium chloride into model to determine Salmonella growth. ARS Salmonella growth model:
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