Dipping broiler was little to no effect of the acid carcasses for 15 dips at any concentration on seconds at 73˚F Salmonella typhimurium. (23˚C), into dip water containing 0.5% to 6% tartaric acid Dip/Rinse B Dipping broiler showed less Salmonella Salmonella typhimurium – contamination carcasses for 15 than 0.5 log reduction with all acid and seconds at 73˚F synergists except 1% acetic acid with (23˚C), into dip 125 ppm sodium lauryl sulfate, which water containing showed between 0.5 and 1 log 0.5% or 1% acetic, reduction. citric, lactic, malic or tartaric acids plus transdermal synergists of 2% ethanol, 125 ppm sodium lauryl sulfate, 15% dimethyl sulfoxide, or 100 ppm sorbitan monolaurate Dip and Chill Rinse turkey No positive samples of (65 Salmonella carcasses in 200 to 75% positive pre rinse). ppm chlorine for 10 seconds then chilled for 4 hours in 0.5% Slow release chlorine dioxide (SRCD)
Dipping broiler carcasses for 15 seconds at 73˚F (23˚C), into dip water containing 0.5% to 6% tartaric acid was little to no effect of the acid dips at any concentration on Salmonella typhimurium. Dip/Rinse B – Salmonella contamination Dipping broiler carcasses for 15 seconds at 73˚F (23˚C), into dip water containing 0.5% or 1% acetic, citric, lactic, malic or tartaric acids plus transdermal synergists of 2% ethanol, 125 ppm sodium lauryl sulfate, 15% dimethyl sulfoxide, or 100 ppm sorbitan monolaurate Salmonella typhimurium showed less than 0.5 log reduction with all acid and synergists except 1% acetic acid with 125 ppm sodium lauryl sulfate, which showed between 0.5 and 1 log reduction. Dip and Chill Rinse turkey carcasses in 200 ppm chlorine for 10 seconds then chilled for 4 hours in 0.5% Slow release chlorine dioxide (SRCD) No positive samples of Salmonella (65 to 75% positive pre rinse).
SDupdate8-9-2017.docx