Post B Dip chilled was no immediate effect Slavik, M.F., J.W. Kim, – Dip/Spray carcasses for 15 however, after 1 to 6 days there was a M.D. D.P. Raben, S. Campylobacter spp. contamination seconds in 122˚F 1.2 to 1.5 log decrease (64%) in the Tsai, and C.M. Lobsinger. (50˚C) 10% positive incidence of 1994. Effect of trisodium Campylobacter trisodium spp. phosphate on phosphate attached to Campylobacter post-chill chicken carcasses. Journal of Food Protection. 57 (4) 324-326. B Chicken carcasses There was no significant reduction in Li, Y., H. Yang, B.L. – chilled for 50 when sprayed with 68°F Swem. 2002. Effect of Campylobacter C. jejuni minutes in chiller (20°C) water. When spray water high-temperature jejuni contamintaion water (40°F (4°C)) contained 50 ppm chlorine at 68°F spray on survival of with 50 ppm (20°C), 131°F (55°C), or 140°F (60°C) Campylobacter jejuni chlorine sprayed or without cholorine at 131°F (55°C), attached to prechill chicken for 12 seconds at or 140°F (60°C) there was 1 log carcasses. Poultry Science. 80 psi with water reduction in 81 (9) 1371-1377. C. jejuni. at 68°F (20°C), 131°F (55°C), or 140°F (60°C) with or without 50 ppm chlorine
Post Dip/Spray B – Campylobacter spp. contamination Dip chilled carcasses for 15 seconds in 122˚F (50˚C) 10% trisodium phosphate was no immediate effect however, after 1 to 6 days there was a 1.2 to 1.5 log decrease (64%) in the positive incidence of Campylobacter spp. Slavik, M.F., J.W. Kim, M.D. D.P. Raben, S. Tsai, and C.M. Lobsinger. 1994. Effect of trisodium phosphate on Campylobacter attached to post-chill chicken carcasses. Journal of Food Protection. 57 (4) 324-326. B – Campylobacter jejuni contamintaion Chicken carcasses chilled for 50 minutes in chiller water (40°F (4°C)) with 50 ppm chlorine sprayed for 12 seconds at 80 psi with water at 68°F (20°C), 131°F (55°C), or 140°F (60°C) with or without 50 ppm chlorine There was no significant reduction in C. jejuni when sprayed with 68°F (20°C) water. When spray water contained 50 ppm chlorine at 68°F (20°C), 131°F (55°C), or 140°F (60°C) or without cholorine at 131°F (55°C), or 140°F (60°C) there was 1 log reduction in C. jejuni. Li, Y., H. Yang, B.L. Swem. 2002. Effect of high-temperature spray on survival of Campylobacter jejuni attached to prechill chicken carcasses. Poultry Science. 81 (9) 1371-1377.
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