Poultry
| Reference | Product | Type of Meat | Microorganism Tested | Process / Intervention | Pathogen Effect | Operational Parameters | Critical Operational Parameters | Comments |
|---|---|---|---|---|---|---|---|---|
| Yeh, Y., P. Purushothaman, N. Gupta, M. Ragnone, S. C> Verma, and A. S. de Mello. 2017. Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. Meat Science. 127:30-34. http://dx.doi.org/10.1016/j.meatsci.2017.01.001 | Beef trimmings Pork trimmings Chicken thighs Turkey thighs |
Chilled Beef Pork Chicken Turkey |
Salmonella | Bacteriophage application | Bactericidal | Time: NE Temperature: NE Concentration: 10^7 to 10^8 PFU/mL Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Pipetted while products were tumbled at 4 rpm for 2min Point of Application (hot cx, cold cx, subprimal, trim): trimmings (beef and pork) or thighs (chicken and turkey) |
Concentration: 10^7 to 10^8 PFU/mL | Overall, bacteriophage application on trim reduced 1 and 0.8 log CFU/g of Salmonella in ground beef and ground pork, respectively. For ground chicken and ground turkey, Salmonella was reduced by 1.1 and 0.9 log CFU/g, respectively. |
| Park, S., M. A. Harrison, and M. E. Berrang. 2017. Postchill Antimicrobial Treatments To Control Salmonella, Listeria, and Campylobacter Contamination on Chicken Skin Used in Ground Chicken. Journal of Food Protection. 80:857-862. doi:10.4315/0362-028X.JFP-16-254 | Chicken skin (intended for use in ground chicken formulations) | Chicken | Salmonella Typhimurium Listeria monocytogenes Campylobacter coli |
(i) chlorine (ii) peracetic acid |
Bactericidal | (i) chlorine Time: NE Temperature: NE Concentration: 50 ppm Volume: 400g chicken breast meat and skin : 2,170 mL antimicrobial solution Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip/immersion Point of Application (hot cx, cold cx, subprimal, trim): pre-grind chicken breast meat and skin (ii) peracetic acid Time: NE Temperature: NE Concentration: 1,200 ppm Volume: 400g chicken breast meat and skin : 2,170 mL antimicrobial solution Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip/immersion Point of Application (hot cx, cold cx, subprimal, trim): pre-grind chicken breast meat and skin |
(i) chlorine Concentration: 50 ppm (ii) peracetic acid Concentration: 1,200 ppm |
Authors' summary of findings: Results showed that chlorine provided no significant effect in reducing the number of pathogens in ground chicken made with treated skin compared with water treatment but that it did help decrease pathogens in postchill water. PAA was found to be an effective antimicrobial agent, not only in reducing the number of pathogens in ground chicken, but also in postchill water. Treating chicken skin with PAA prior to inclusion in ground chicken can be an effective intervention strategy to lessen contamination in a ground chicken meat product. |
| Zhang, L., L. J. Garner, S. R. McKee, and S. F. Bilgili. 2018. Effectiveness of Several Antimicrobials Used in a Postchill Decontamination Tank against Salmonella and Campylobacter on Broiler Carcass Parts. Journal of Food Protection. 81: 1134-1141. doi:10.4315/0362-028X.JFP-17-507 | Chicken parts (breasts, thighs, wings, and drumsticks) | Chicken | Salmonella Typhimurium Campylobacter jejuni |
(i) chlorine (ii) acidified sodium chlorite (ASC) (iii) peracetic acid (PAA) (iv) cetylpyridinium chloride (CPC) |
Bactericidal | (i) chlorine Time: 23s Temperature: 11 to 15C Concentration: 0.003% (pH 5 to 6) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip/immersion Point of Application (hot cx, cold cx, subprimal, trim): parts in a post-chill decontamination tank (ii) acidified sodium chlorite (ASC) Time: 23s Temperature: 11 to 15C Concentration: 0.07% (pH~4) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip/immersion Point of Application (hot cx, cold cx, subprimal, trim):parts in a post-chill decontamination tank (iii) peracetic acid (PAA) Time: 23s Temperature: 11 to 15C Concentration: 0.07 or 0.1% (pH 3.30 and 3.25, respectively) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip/immersion Point of Application (hot cx, cold cx, subprimal, trim): parts in a post-chill decontamination tank (iv) cetylpyridinium chloride (CPC) Time: 23s Temperature: 11 to 15C Concentration: 0.35 or 0.60% (pH 7.00 and 7.06, respectively) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip/immersion Point of Application (hot cx, cold cx, subprimal, trim):parts in a post-chill decontamination tank |
(i) chlorine Concentration: 0.003% (ii) acidified sodium chlorite (ASC) Concentration: 0.07% (iii) peracetic acid (PAA) Concentration: 0.07 or 0.1% (iv) cetylpyridinium chloride (CPC) Concentration: 0.35 or 0.60% |
Authors' summary of findings: CPC (0.35 or 0.60%), provided a reduction of 2.5 or 3.5 log CFU/mL of Salmonella and a reduction of 4 or 5 log CFU/mL of Campylobacter, respectively. Both concentrations of PAA (0.07 or 0.1%) provided a 1.5-log reduction on Salmonella and Campylobacter. Chlorine at 0.003% and ASC at 0.07% were the least effective antimicrobials, providing less than 1-log reduction for both pathogens, which did not differ from the reduction provided by a water rinse alone. Results from this study indicated that using PAA and CPC in a postchill decontamination tank are effective treatments for reducing Salmonella and Campylobacter on chicken parts, with minimal effects on product quality. |
| Zhang, H., J. Wu, and X. Guo. 2016. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness. 5:39-48. http://dx.doi.org/10.1016/j.fshw.2015.11.003 | Chicken Breasts | Chicken | Naturally occurring: Total viable counts (TVC) Lactic acid bacteria (LAB) Enterobacteriaceae Pseudomonas spp. |
(i) rosemary extract (ii) clove extract (iii) rosemary + clove extracts |
Bacteriostatic | (i) rosemary extract Time: 15d total study time Temperature: 4C storage Concentration: 1% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts (ii) clove extract Time: 15d total study time Temperature: 4C storage Concentration: 1% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts (iii) rosemary + clove extract Time: 15d total study time Temperature: 4C storage Concentration: 1% total (0.5% rosemary + 0.5% clove) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts |
(i) rosemary extract Concentration: 1% (ii) clove extract Concentration: 1% (iii) rosemary + clove extract Concentration: 1% total (0.5% rosemary + 0.5% clove) |
The combined rosemary-clove treatment was most effective in inhibiting the growth of all microorganism types throughout the shelf life period. Compared to control, this treatment resulted in counts approximately 2-logs lower, with the exception of Enterobacteriaceae, in which approximately 1-log difference was seen. |
| Ilhak, O. I., G. K. Incili, and H. Durmusoglu. 2018. Effect of some chemical decontaminants on the survival of Listeria monocytogenes and Salmonella Typhimurium with different attachment times on chicken drumstick and breast meat. Journal of Food Science and Technology. 55: 3093-3097. https://doi.org/10.1007/s13197-018-3234-7 | Skin-on drumsticks Skinless breasts |
Chicken | Salmonella Typhimurium Listeria monocytogenes |
(i) lactic acid (ii) cetylpyridinium chloride (iii) acidified sodium chlorite |
Bactericidal | (i) lactic acid Time: 1 minute Temperature: NE Concentration: 2 and 4% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts and drumsticks (ii) cetylpyridinium chloride Time: 1 minute Temperature: NE Concentration: 0.5% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts and drumsticks (iii) acidified sodium chlorite Time: 1 minute Temperature: NE Concentration: 1200 ppm (pH 2.46) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts and drumsticks |
(i) lactic acid Time: 1 minute Concentration: 2 and 4% (ii) cetylpyridinium chloride Time: 1 minute Concentration: 0.5% (iii) acidified sodium chlorite Time: 1 minute Concentration: 1200 ppm (pH 2.46) |
Three attachment times were evaluated as part of this study as well: 30 seconds, 20 min, and 210 min. Authors' summary of findings: In the drumstick sample treated with CPC, the reduction level of LM with 30 s attachment period was 3.2 log10 CFU/ ml while the reduction level was found to be 2.2 log10 - CFU/ml with 20 min attachment period. ASC resulted in reduction of 1.8 log10 CFU/ml in S. Typhimurium on chicken drumstick (30 s attachment) while the reduction levels of S. Typhimurium with 20 and 210 min attachment periods were 1.2 and 1.3 log10 CFU/ml, respectively. There were no changes in the efficacy of the decontaminants on the survival of L. monocytogenes and S. Typhimurium on chicken meat based on attachment time. |
| Brink, I., A. Šipailienė, and D. Leskauskaitė. 2019. Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces. International Journal of Biological Macromolecules. 130: 810-817. https://doi.org/10.1016/j.ijbiomac.2019.03.021 | Breast meat | Turkey | Salmonella Typhimurium Escherichia coli Campylobacter jejuni |
Whey protein (WPI)-chitosan (CHIT) films with antimicrobial substances: (i) WPI/CHIT/benzoic acid (ii) WPI/CHIT/ascorbic acid (iii) WPI/CHIT/potassium sorbate (iv) WPI/CHIT/cranberry juice (v) WPI/CHIT/quince juice |
Both | (i) WPI/CHIT/benzoic acid Time: 3 hours, 2 days, 3 days, 6 days Temperature: NE Concentration: 0.5% WPI/0.5% CHIT/0.03% benzoic acid Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): film application to product surface Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts (ii) WPI/CHIT/ascorbic acid Time: 3 hours, 2 days, 3 days, 6 days Temperature: NE Concentration: 0.5% WPI/0.5% CHIT/0.03% ascorbic acid Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): film application to product surface Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts (iii) WPI/CHIT/potassium sorbate Time: 3 hours, 2 days, 3 days, 6 days Temperature: NE Concentration: 0.5% WPI/0.5% CHIT/1.0% potassium sorbate Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): film application to product surface Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts (iv and v) WPI/CHIT/cranberry or quince juice Time: 3 hours, 2 days, 3 days, 6 days Temperature: NE Concentration: 0.5% WPI/0.5% CHIT/juice with pH 2.0-2.3 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): film application to product surface Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts |
(i) WPI/CHIT/benzoic acid Concentration: 0.5% WPI/0.5% CHIT/0.03% benzoic acid (ii) WPI/CHIT/ascorbic acid Concentration: 0.5% WPI/0.5% CHIT/0.03% ascorbic acid (iii) WPI/CHIT/potassium sorbate Concentration: 0.5% WPI/0.5% CHIT/1.0% potassium sorbate (iv and v) WPI/CHIT/cranberry or quince juice Time: 3 hours, 2 days, 3 days, 6 days Concentration: 0.5% WPI/0.5% CHIT/juice with pH 2.0-2.3 |
Author's summary of findings: The edible films placed on fresh turkey stopped the microbiological deterioration of turkey meat and the development of pathogenic microorganisms S. typhimurium, E. coli, and C. jejuni in coated, fresh cut turkey pieces for at least six days. |
| Ramirez-Hernandez, A., M. M. Brashears, and M. X. Sanchez-Plata. 2018. Efficacy of Lactic Acid, Lactic Acid–Acetic Acid Blends, and Peracetic Acid To Reduce Salmonella on Chicken Parts under Simulated Commercial Processing Conditions. Journal of Food Protection. 81: 17-24. doi:10.4315/0362-028X.JFP-17-087 |
Skin-on and skinless thighs Skinless breasts |
Chicken | Salmonella Enteritidis Salmonella Typhimurium Salmonella Heidelberg |
(i) Lactic acid (LA) (ii) Lactic + acetic acid (LA+AA) (iii) Buffered lactic acid (bLA) (iv) Peracetic acid (PAA) |
Bactericidal | (i) Lactic acid (LA) Time: 15s Temperature: 21C, 38C, 54C Concentration: 2.84 and 5.11% (pH 2.3) Volume: 0.421L/min Equipment Settings: Nozzles were 15.2 cm above and 5.1 cm below the chicken parts Pressure Delivery: 138kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): skin-on and skinless thighs; skinless breast meat (ii) Lactic + acetic acid (LA+AA) Time: 15s Temperature: 21C, 38C, 54C Concentration: 2.0 and 2.5% (pH 2.8) Volume: 0.421L/min Equipment Settings: Nozzles were 15.2 cm above and 5.1 cm below the chicken parts Pressure Delivery: 138kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): skin-on and skinless thighs (iii) Buffered lactic acid (bLA) Time: 15s Temperature: 21C, 38C, 54C Concentration: 3.25 and 5.85% (pH 3.0) Volume: 0.421L/min Equipment Settings: Nozzles were 15.2 cm above and 5.1 cm below the chicken parts Pressure Delivery: 138kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): skin-on and skinless thighs (iv) Peracetic acid (PAA) Time: 15s Temperature: 21C, 38C, 54C Concentration: 400ppm (pH 7.5); 800ppm tested on breast meat only Volume: 0.421L/min Equipment Settings: Nozzles were 15.2 cm above and 5.1 cm below the chicken parts Pressure Delivery: 138kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): skin-on and skinless thighs; skinless breast meat |
(i) Lactic acid (LA) Concentration: 2.84 and 5.11% (pH 2.3) (ii) Lactic + acetic acid (LA+AA) Concentration: 2.0 and 2.5% (pH 2.8) (iii) Buffered lactic acid (bLA) Concentration: 3.25 and 5.85% (pH 3.0) (iv) Peracetic acid (PAA) Concentration: 400ppm (pH 7.5); 800ppm tested on breast meat only |
Authors' summary of findings: The lactic acid and buffered lactic acid treatments produced the greatest reductions in Salmonella counts. Significant differences between the control and water treatments were identified for 5.11% lactic acid and 5.85% buffered lactic acid in both skin-on and skin-off chicken thighs. No significant effect of treatment temperature for skin-on chicken thighs was found. Lactic acid and peracetic acid were effective agents for eluting Salmonella cells attached to chicken breasts. |
| Vardaka, V. D., H. M. Yehia, and I. N. Savvaidis. 2016. Effects of Citrox and chitosan on the survival of Escherichia coli O157:H7 and Salmonella enterica in vacuum-packaged turkey meat. 2016. Food Microbiology. 58:128-134. http://dx.doi.org/10.1016/j.fm.2016.04.003 | Skinless, boneless breast filets | Turkey | Lactic acid bacteria (LAB) Escherichia coli O157:H7 Salmonella enterica |
(i) Citrox (citrus extract) (ii) Chitosan |
Both | (i) Citrox (citrus extract) Time: up to 21d Temperature: 4 and 10C Concentration: 2mL/kg turkey meat Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Surface application Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts (ii) Chitosan Time: up to 21d Temperature: 4 and 10C Concentration: 2% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Surface application Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts |
(i) Citrox (citrus extract) Time: up to 21d Temperature: 4 and 10C Concentration: 2mL/kg turkey meat (ii) Chitosan Time: up to 21d Temperature: 4 and 10C Concentration: 2% |
Authors' summary of findings: The addition of Citrox was more effective against S. enterica than E. coli in turkey, causing reductions of >0.5 and 2 log cfu/g at 4 and 10C, respectively, after 21 days of storage. Interestingly, the addition of chitosan had a significant inhibitory effect on E. coli at 4 C and S. enterica at 10 C as compared with the control (inoculated samples) resulting in dramatic reductions in E. coli (2 log) and S. enterica (5 log) cell counts on day 21. Of all the treatments examined, citrus extract in combination with chitosan showed an additive inhibitory effect against both pathogens, reducing E. coli and S. enterica populations, by approximately 2.7 or 4.5 and 2.2 or 5.6 log cfu/g, respectively, at 4 and 10 C on day 21 of storage. |
| Scott, B. R., X. Yang, I. Geornaras, R. J. Delmore, D. R. Woerner, J. O. Reagan, j. B. Morgan, K. E. Belk. 2015. Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings. Journal of Food Protection. 78: 1967-1972. doi: 10.4315/0362-028X. JFP-15-170 | Wings | Chicken | Salmonella Montevideo Salmonella Typhimurium Salmonella Heidelberg Salmonella Enteritidis Salmonella Newport |
(i) Sulfuric acid + sodium sulfate (SSS) (ii) Peroxyacetic acid (PAA) (iii) Cetylpyridinium chloride (CPC) |
Bactericidal | (i) Sulfuric acid + sodium sulfate (SSS) Time: Study 1: 10 and 20 s; Study 2: 20s Temperature: 4C Concentration: pH 1.1 Volume: 350mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (ii) Peroxyacetic acid (PAA) Time: Study 1: n/a; Study 2: 20s Temperature: 4C Concentration: 700 ppm Volume: 350mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (iii) Cetylpyridinium chloride (CPC) Time: Study 1: n/a; Study 2: 10s Temperature: 4C Concentration: 4,000 ppm Volume: 350mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): chicken wings |
(i) Sulfuric acid + sodium sulfate (SSS) Time: Study 1: 10 and 20 s; Study 2: 20s Concentration: pH 1.1 (ii) Peroxyacetic acid (PAA) Time: Study 1: n/a; Study 2: 20s Concentration: 700 ppm (iii) Cetylpyridinium chloride (CPC) Time: Study 1: n/a; Study 2: 10s Concentration: 4,000 ppm |
Authors' summary of findings: From the first study, Immersion of samples for 10 or 20 s in SSS resulted in pathogen reductions of 0.8 to 0.9 and 1.1 to 1.2 log CFU/ml, respectively. Results of the second study showed that there was an interaction (P < 0.05) between antimicrobial type and storage time. Efficacy against Salmonella at 0 h increased in the order CPC < SSS < PAA; however, after 24 h of aerobic storage, pathogen counts of SSS- and PAA-treated wings did not differ (P > 0.05). Overall, the results indicated that SSS applied at pH 1.1 for 20 s was an effective antimicrobial intervention to reduce Salmonella contamination on chicken wings. |
| Moore, A., R. Nannapaneni, A. Kiess, and C. S. Sharma. 2017. Evaluation of USDA approved antimicrobials on the reduction of Salmonella and Campylobacter in ground chicken frames and their effect on meat quality. Poultry Science. 96:2385-2392. http://dx.doi.org/10.3382/ps/pew497 | Chicken frames, subsequently ground | Chicken | Salmonella Heidelberg Campylobacter jejuni |
(i) peracetic acid [PAA] (ii) cetylpyridinium chloride [CPC] (iii) sodium hypochlorite (iv) acidified lactic acid [ALA] (v) propionic acid (vi) lauric arginate [LAE] |
Bactericidal | (i) peracetic acid [PAA] Time: 10s Temperature: NE Concentration: 0.1% Volume: 3L Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): chicken frames (ii) cetylpyridinium chloride [CPC] Time: 10s Temperature: NE Concentration: 0.6% Volume: 3L Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): chicken frames (iii) sodium hypochlorite Time: 10s Temperature: NE Concentration: 0.005% Volume: 3L Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): chicken frames (iv) acidified lactic acid [ALA] Time: 10s Temperature: NE Concentration: 1.5% Volume: 3L Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): chicken frames (v) propionic acid Time: 10s Temperature: NE Concentration: 0.3% Volume: 3L Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): chicken frames (vi) lauric arginate [LAE] Time: 10s Temperature: NE Concentration: 0.1% Volume: 3L Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): chicken frames |
(i) peracetic acid [PAA] Time: 10s Concentration: 0.1% (ii) cetylpyridinium chloride [CPC] Time: 10s Concentration: 0.6% (iii) sodium hypochlorite Time: 10s Concentration: 0.005% (iv) acidified lactic acid [ALA] Time: 10s Concentration: 1.5% (v) propionic acid Time: 10s Concentration: 0.3% (vi) lauric arginate [LAE] Time: 10s Concentration: 0.1% |
Authors' Summary of Findings: The findings from the study indicate that PAA, CPC, and LAE can reduce Salmonella Heidelberg in ground chicken frames, whereas all the antimicrobials tested in the study, except chlorine, have the ability to reduce Campylobacter jejuni in ground chicken frames, a product similar to commercial mechanically separated chicken. |
| Steininger, C. G., M. A. Harrison, and M. E. Berrang. 2017. Application of antimicrobial treatment to whole carcasses during prechill can improve microbial quality of broiler parts. Journal of Food Safety. https://doi.org/10.1111/jfs.12434 | Whole carcasses | Chicken | Naturally occurring: Aerobic Plate Counts (APC) Escherichia coli |
(i) chlorine (ii) chlorine + T-128 (chlorine stabilizer) (iii) peracetic acid (iv) peracetic acid + T-128 (v) T-128 (vi) water |
Bactericidal | (i) chlorine Time: 15 min Temperature: 22-25C Concentration: 50 ppm Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): pre-chill immersion Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses (ii) chlorine + T-128 (chlorine stabilizer) Time: 15 min Temperature: 22-25C Concentration: 50 ppm chlorine + 0.5% T-128 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): pre-chill immersion Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses (iii) peracetic acid Time: 15 min Temperature: 22-25C Concentration: 20 ppm Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): pre-chill immersion Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses (iv) peracetic acid + T-128 Time: 15 min Temperature: 22-25C Concentration: 20 ppm peracetic acid + 0.5% T-128 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): pre-chill immersion Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses (v) T-128 Time: 15 min Temperature: 22-25C Concentration: 0.5% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): pre-chill immersion Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses (vi) water Time: 15 min Temperature: 22-25C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): pre-chill immersion Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses |
(i) chlorine Time: 15 min Temperature: 22-25C Concentration: 50 ppm (ii) chlorine + T-128 (chlorine stabilizer) Time: 15 min Temperature: 22-25C Concentration: 50 ppm chlorine + 0.5% T-128 (iii) peracetic acid Time: 15 min Temperature: 22-25C Concentration: 20 ppm (iv) peracetic acid + T-128 Time: 15 min Temperature: 22-25C Concentration: 20 ppm peracetic acid + 0.5% T-128 (v) T-128 Time: 15 min Temperature: 22-25C Concentration: 0.5% (vi) water Time: 15 min Temperature: 22-25C |
Authors' Summary of Findings: Addition of 0.5% T-128 to water, 20 ppm peracetic acid, or 50 ppm chlorine during prechill significantly decreased total aerobic bacteria and E. coli/coliforms following prechill by ~1.5–2.0 log compared to the water control. |
| Grant, A., S. Parveen, J. Schwarz, F. Hashem, and B. Vimini. 2017. Reduction of Salmonella in ground chicken using a bacteriophage. Poultry Science. 96:2845-2852. http://dx.doi.org/10.3382/ps/pex062 | Ground | Chicken | From ground chicken (GC): Salmonella Newport Salmonella Typhimurium Salmonella Thompson Non-GC, laboratory strains: Salmonella Heidelberg Salmonella Enteritidis Salmonella Typhimurium |
Bacteriophage application | Bactericidal | Time: 30 min or 8 hours Temperature: 4C Concentration: ~10^7 PFU/cm^2; prepared with sterile tap and sterile filtered water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): surface spread Point of Application (hot cx, cold cx, subprimal, trim): ground chicken |
Time: 30 min or 8 hours Temperature: 4C Concentration: ~10^7 PFU/cm^2; prepared with sterile tap and sterile filtered water |
Authors' summary of findings: Greater Salmonella reduction was observed when the bacteriophage was diluted in sterile tap water than in sterile filtered water: 0.39 Log CFU/cm2 and 0.23 Log CFU/cm2 reduction after 30 min, respectively (P < 0.05). The non-GC isolates showed reductions of 0.71 Log CFU/cm2 and 0.90 Log CFU/cm2 after 30 min and 8 h, respectively (P < 0.05). In conclusion, bacteriophage reduction was dependent on water used to dilute the bacteriophage, Salmonella’s susceptibility to the bacteriophage, and treatment time. |
| Wagle, B. R., K. Arsi, A. Upadhyay, S. Shrestha, K. Venkitanarayanan, A. M. Donoghue, and D. J. Donoghue. 2017. β-Resorcylic Acid, a Phytophenolic Compound, Reduces Campylobacter jejuni in Postharvest Poultry. Journal of Food Protection. 80:1243-1251. doi:10.4315/0362-028X.JFP-16-475 |
Thigh skin Breast meat |
Chicken | Campylobacter jejuni | β-Resorcylic Acid (BR) | Bactericidal | Time: 30 s Temperature: NE Concentration: 0.5, 1.0, 2.0% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip Point of Application (hot cx, cold cx, subprimal, trim): ground chicken |
Time: 30 s Concentration: 0.5, 1.0, 2.0% |
All BR treatments significantly reduced Campylobacter populations on both chicken or meat samples by 1 to 3 log CFU/g compared with non–BR-treated washed controls. |
| Duan, D., H. Wang, S. Xue, M. Li, and X. Xu. 2017. Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses. Food Control. 75:70-77. http://dx.doi.org/10.1016/j.foodcont.2016.12.017 | Skin-on, carcasses | Chicken | Total viable counts (TVC) Total coliforms |
(i) sodium hypochlorite (ii) chlorine dioxide (iii) lactic acid (LA) (iv) acid electrolyzed oxidizing water (AEOW) (v) slightly acid electrolyzed oxidizing water (SAEOW) |
Both | (i) sodium hypochlorite Time: 15 s Temperature: 4C Concentration: 50 and 100 mg/L Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) chlorine dioxide Time: 15 s Temperature: 4C Concentration: 50 and 100 mg/L Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass (iii) lactic acid (LA) Time: 15 s Temperature: 4C Concentration: 1 and 2% Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass (iv) acid electrolyzed oxidizing water (AEOW) Time: 15 s Temperature: 4C Concentration: pH of 2.46, ORP of 1126 mV, ACC of 58 mg/L Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass (v) slightly acid electrolyzed oxidizing water (SAEOW) Time: 15 s Temperature: 4C Concentration: pH of 5.98, ORP of 865 mV, ACC of 30 mg/L Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass |
(i) sodium hypochlorite Time: 15 s Temperature: 4C Concentration: 50 and 100 mg/L (ii) chlorine dioxide Time: 15 s Temperature: 4C Concentration: 50 and 100 mg/L (iii) lactic acid (LA) Time: 15 s Temperature: 4C Concentration: 1 and 2% (iv) acid electrolyzed oxidizing water (AEOW) Time: 15 s Temperature: 4C Concentration: pH of 2.46, ORP of 1126 mV, ACC of 58 mg/L (v) slightly acid electrolyzed oxidizing water (SAEOW) Time: 15 s Temperature: 4C Concentration: pH of 5.98, ORP of 865 mV, ACC of 30 mg/L |
Authors' summary of findings: Sprays of 2% LA, AEOW and SAEOW were the most effective treatments with reductions of 0.47 to 0.83 log CFU/cm2 and 0.49 to 0.96 log MPN/cm2 in TVC and total coliforms, respectively. Samples treated with AEOW and SAEOW had 2 days of microbial shelf-life extension compared to the controls, which exceeded the TVC limit of 7 log CFU/cm2 at day 6. Even longer extension was obtained for the 2% LA treated samples. |
| Wang, H., J. Qi, D. Duan, Y. Dong, X. Xu, G. Zhou. 2018. Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses. Food Control. 86:200-206. https://doi.org/10.1016/j.foodcont.2017.11.027 | Carcasses | Chicken | Total viable counts (TVC) Total coliforms |
(i) acid electrolyzed oxidizing water (AEW) (ii) slightly acid electrolyzed oxidizing water (sAEW) |
Bactericidal | (i) acid electrolyzed oxidizing water (AEW) Time: 5 and 15 s Temperature: NE Concentration: pH of 2.55, ORP of 1150 mV, ACC of 60 mg/L Volume: 3L/min/nozzle Equipment Settings: NE Pressure Delivery: 0.3 Mpa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) slightly acid electrolyzed oxidizing water (sAEW) Time: 5 and 15 s Temperature: NE Concentration: pH of 6.00, ORP of 845 mV, ACC of 30 mg/L Volume: 3L/min/nozzle Equipment Settings: NE Pressure Delivery: 0.3 Mpa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass |
(i) acid electrolyzed oxidizing water (AEW) Time: 5 and 15 s Concentration: pH of 2.55, ORP of 1150 mV, ACC of 60 mg/L (ii) slightly acid electrolyzed oxidizing water (sAEW) Time: 5 and 15 s Concentration: pH of 6.00, ORP of 845 mV, ACC of 30 mg/L |
Authors' summary of findings: A microbial reduction of almost 1.0 log CFU/cm2 or MPN/cm2 was observed in chicken carcasses after spraying with acidic electrolyzed water (AEW) or slightly acidic electrolyzed water (sAEW) for 15 s. In addition, 30 mg/L of sAEW was as effective as 60 mg/L of AEW in the reduction of microorganism counts. These findings indicate that sAEW may be a promising substitute for traditional sodium hypochlorite in the decontamination of chicken carcasses during slaughter, which may also help poultry companies minimize production costs in carcass decontamination. |
| Zeitoun, A., and J. Debevere. 1991. Inhibition, survival and growth of Listeria monocytogenes on poultry as influenced by buffered lactic acid treatment and modified atmosphere packaging. International Journal of Food Microbiology. 14: 161-169. doi:10.1016/0168-1605(91)90103-V | Pieces | Poultry | Listeria monocytogenes | (i) Lactic Acid (2%) /Sodium Lactate Buffer (pH 3.0) (ii) Modified Atmosphere Packaging (iii) Lactic Acid/Sodium Lactate Buffer + Modified Atmosphere Packaging |
Bactericidal | (i) Lactic Acid/Sodium Lactate Buffer Time: NE Temperature: NE Concentration: Lactic Acid: 2, 5 and 10% Sodium Lactate Buffer: pH 3.0 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application: Pieces (ii) Modified Atmosphere Packaging Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application: Pieces |
(i) Lactic Acid/Sodium Lactate Buffer Concentration: Lactic Acid: 2, 5 and 10% Sodium Lactate Buffer: pH 3.0 (ii) Modified Atmosphere Packaging |
The antimicrobial effect of the buffer system increased with as concentration of lactic acid increased The combination of 10% lactic acid buffer solution and MAP had the greatest reduction of L. monocytogenes |
| Anang, D., G. Rusul, J. Bakar, and F. Ling. 2007. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157 : H7 in chicken breast stored at 4 degrees C. Food Control 18: 961-969. doi:10.1016/j.foodcont.2006.05.015 | Pieces | Poultry | Listeria monocytogenes Salmonella Enteritidis Escherichia coli O157:H7 |
(i) Lauricidin (ii) Lactic Acid |
Bactericidal | (i) Lauricidin Time: 10, 20, or 30 min Temperature: NE Concentration: 0.5, 1, 1.5, or 2% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Pieces (ii) Lactic Acid Time: 10, 20, or 30 min Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Pieces |
(i) Lauricidin Time: 10, 20, or 30 min Concentration: 0.5, 1, 1.5, or 2% (ii) Lactic Acid Time: 10, 20, or 30 min |
Lauricidin was more effective in reducing L. monocytogenes, S. enteritidis, and E. coli O157:H7 Dipping in Lauricidin for 30 min caused a significant reduction in L. monocytogenes, S. enteriditis, and E. coli O157:H7 when compared to dipping for 10 or 20 min Lactic Acid caused a higher reduction in S. enteritidis and E. coli O157:H7 |
| Atterbury, R., P. Connerton, C. Dodd, C. Rees, and I. Connerton. 2003. Application of host-specific bacteriophages to the surface of chicken skin leads to a reduction in recovery of Campylobacter jejuni. Applied and Environmental Microbiology 69: 6302-6306. doi:10.1128/AEM.69.10.6302-6306.2003 | Hot Carcass | Poultry | Campylobacter jejuni | (i) Bacteriophages |
Bactericidal | (i) Bacteriophages (C. jejuni NCTC 12662 PT14) Time: NE Temperature: NE Concentration: 108 PFU per ml by dilution in SM buffer (50 mM Tris-Cl, pH 7.5, supplemented with 0.1 M NaCl, 8 mM MgSO407H2O, and 0.01% gelatin Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): subprimals |
(i) Bacteriophages (C. jejuni NCTC 12662 PT14) Concentration: 108 PFU per ml by dilution in SM buffer (50 mM Tris-Cl, pH 7.5, supplemented with 0.1 M NaCl, 8 mM MgSO407H2O, and 0.01% gelatin |
The phage exhibited a control effect even in the absence of host growth |
| Avens, J., S. Albright, A. Morton, B. Prewitt, P. Kendall, and J. Sofos. 2002. Destruction of microorganisms on chicken carcasses by steam and boiling water immersion. Food Control 13: 445-450. doi:10.1016/S0956-7135(01)00073-1 | Hot Carcass | Poultry | APC | (i) Boiling Water (ii) Flowing Steam |
Bactericidal | (i) Boiling Water Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 95°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): hot carcass (ii) Flowing Steam Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 96-98 Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Hot carcass |
(i) Boiling Water Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 95°C (ii) Flowing Steam Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 96-98°C |
Thermal destruction endpoint of <10 aerobic microbes per cm2 was achieved by boiling water or flowing steam for 3 min Increasing exposure past 3 min did not further decrease APC |
| Berrang, M., J. Dickens, and M. Musgrove. 2000. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses. Poultry Science 79: 1689-1693. | Hot Carcass | Poultry | Campylobacter spp. Coliforms Escherichia coli (Generic) |
(i) Hot Water Immersion (ii) Hot Water Wash |
Bactericidal | (i) Hot Water Immersion I Time: 28s, 30 min after defeathering Temperature: 60°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Carcass (ii) Hot Water Immersion II Time: 28s, immediately after defeathering Temperature: 60°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Carcass (iii) Hot Water Wash I Time: 20s, 30 min after defeathering Temperature: 73°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Carcass (iv) Hot Water Wash II Time: 20s, immediately after defeathering Temperature: 71°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Carcass |
(i) Hot Water Immersion I Time: 28s, 30 min after defeathering Temperature: 60°C (ii) Hot Water Immersion II Time: 28s, immediately after defeathering Temperature: 60°C (iii) Hot Water Wash I Time: 20s, 30 min after defeathering Temperature: 73°C (iv) Hot Water Wash II Time: 20s, immediately after defeathering Temperature: 71°C |
Washing did not significantly change the state of contamination on the carcass There was a significant increase in the contaminationon the dorsal area after spray washing |
| Blank, G., and C. Powell. 1995. Microbiological and hydraulic evaluation of immersion chilling for poultry. Journal of Food Protection 58: 1386-1388. | Hot Carcass | Poultry | Standard Plate Counts Coliform Counts |
(i) Immersion Chilling | Bactericidal | (i) Immersion Chilling Time: 8s Temperature: 82°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Carcass |
(i) Hot Water Pasteurization Time: 8s Temperature: 82°C |
Hot water pasteurization reduced E. coli by 99.5% (1.85 log CFU per carcass) |
| Bashor, M., K.M. Keener, P.A. Curtis, B.W. Sheldon, S. Kathariou, and J. Osborne. 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poultry Sci. 83: 1232-1239. | Hot Carcass | Poultry | Campylobacter spp. | Carcass Washer | Bactericidal | Carcass Washer Plant A Washer 1 Time: NE Temperature: NE Concentration: 25ppm Chlorine Volume: 208.2 L per minute Equipment Settings: NE Pressure Delivery: 620.5 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 2 Time: NE Temperature: NE Concentration: NE Volume: 189.3L per minute Equipment Settings: NE Pressure Delivery:551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 3 Time: NE Temperature: NE Concentration: NE Volume: 283.9 L per minute Equipment Settings: NE Pressure Delivery: 275.8 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant B (Series of 3 washers, post-treatement was sampled after combination) Time: NE Temperature: NE Concentration: 35 ppm chlorine/NE/NE Volume: 132.5/227.1/68.1 L per minute Equipment Settings: NE Pressure Delivery: 1241.1/620.5/413.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant C (Series of 3 washers and TSP rinse, post-treatement was sampled after combination) Time: NE, TSP: 11 s Temperature: NE Concentration: 35/NE/25 ppm Chlorine, TSP: 12%, pH 11.0 Volume: 302.8/227.1/68.1 L per minute Equipment Settings: NE Pressure Delivery: 413.7/379.2/344.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank TSP Spray Plant C Time: 11 s Temperature: NE Concentration: 12%, pH 11.0 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post Wash, Pre-chill tank Carcass Washer Plant D (Series of 2 washers and ASC rinse, post-treatement was sampled after combination) Time: NE, ASC: 15s Temperature: 63 °C/NE Concentration: NE/35 ppm Chlorine, ASC: 1200 ppm at pH 2.5 Volume: 151.4/227.1 L per minute Equipment Settings: NE Pressure Delivery: 344.7/551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank ASC Plant D Time: ASC: 15s Temperature: NE Concentration: 1200 ppm at pH 2.5 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post wash, Pre-chill tank |
Carcass Washer Plant A Washer 1 Concentration: 25ppm Chlorine Volume: 208.2 L per minute Pressure Delivery: 620.5 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 2 Volume: 189.3L per minute Pressure Delivery:551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 3 Volume: 283.9 L per minute Pressure Delivery: 275.8 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant B (Series of 3 washers, post-treatement was sampled after combination) Concentration: 35 ppm chlorine/NE/NE Volume: 132.5/227.1/68.1 L per minute Pressure Delivery: 1241.1/620.5/413.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant C (Series of 3 washers and TSP rinse, post-treatement was sampled after combination) Time: NE, TSP: 11 s Temperature: NE Concentration: 35/NE/25 ppm Chlorine, TSP: 12%, pH 11.0 Volume: 302.8/227.1/68.1 L per minute Equipment Settings: NE Pressure Delivery: 413.7/379.2/344.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank TSP Spray Plant C Time: 11 s Temperature: NE Concentration: 12%, pH 11.0 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post Wash, Pre-chill tank Carcass Washer Plant D (Series of 2 washers and ASC rinse, post-treatement was sampled after combination) Time: NE, ASC: 15s Temperature: 63 °C/NE Concentration: NE/35 ppm Chlorine, ASC: 1200 ppm at pH 2.5 Volume: 151.4/227.1 L per minute Equipment Settings: NE Pressure Delivery: 344.7/551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank ASC Plant D Time: ASC: 15s Temperature: NE Concentration: 1200 ppm at pH 2.5 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post wash, Pre-chill tank |
In Plant A, the use of a single washer was sufficient to reduce Campylobacter populations. The population after the second washer was not significantly lower than after the first. The combination of all three washers reduced Campylobacter by 64.5% (log 0.45 CFU/mL) In plant B, all washers in combination reduced Campylobacter by 13.3 to 30% (0.26 to 0.66 log CFU/mL) depending on season. In plant C, the combination of 3 washers resulted in a reduction of log 0.27 CFU/mL. The TSP spray reduced an additional log 1.03 to log 3.58 CFU/mL. Total reduction in the system was 1.46 CFU/mL In plant D, the combination of 2 washers resulted in a reduction. Total reduction in the system, including washers and ASCrinse was 1.59 CFU/mL |
| Bautista, D.A., N. Sylvester, D. Barbut, and M.W. Griffiths. 1997. The determination of the efficacy of antimicrobial rinses on turkey carcasses using response surface design. | Hot Carcass | Poultry | Total Plate Count Total Coliform Count Salmonella spp. |
Antimicrobial spray: Lactic Acid, Chloride, TSP, AvGard | Bcteriocidal | 4 bacteriocidal treatments at different concentrations and pressures = 13 combinations Lactic Acid Time: NE Temperature: 22 °C Concentration: 1.24%, 4.25%, 7.26%, 8.50% Volume: NE Equipment Settings: NE Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled Chloride Time: NE Temperature: 22 °C Concentration: 7.32 ppm, 25.0 ppm, 43.0 ppm, 50.0 ppm Volume: NE Equipment Settings: NE Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled TSP and AvGard Time: NE Temperature: 22 °C Concentration: 2.93%, 10.00%, 17.07%, 20.00% Volume: NE Equipment Settings: NE Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled |
4 bacteriocidal treatments at different concentrations and pressures = 13 combinations Lactic Acid Temperature: 22 °C Concentration: 1.24%, 4.25%, 7.26%, 8.50% Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled Chloride Temperature: 22 °C Concentration: 7.32 ppm, 25.0 ppm, 43.0 ppm, 50.0 ppm Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled TSP and AvGard Temperature: 22 °C Concentration: 2.93%, 10.00%, 17.07%, 20.00% Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled |
Lactic acid: Significant impact on total plate count and coliform count. At concentration of 1.24%, the total plate cont was reduced 2.4 log cycles. High acid concentrations were more effective than lower concentrations. Maximum reduction due to lactic acid was at 4.25% concentration, which may result in tissue discoloration. Chlorine: There was no significant difference between different pressures and concentrations. This study found relatively low reductions of less than 1 log. TSP: Maximum reduction was 1.8 (total plate count) and 1.7 (coliform count) log cycles. Did not affect Salmonella spp. Suggests that TSP is not effective in poultry at these concentrations and pressures AvGard: Maximum reduction of 2.3 (total plate count) and 1.3 (coliform count) log cycles. Efficacy was not significant at any pressure and concentration combination. May effect levels of Salmonella spp. more than total bacterial load, but there was no distinct pattern of efficacy. AvGard does not appear to be highly effective in poultry carcasses at levels in this study. |
| Blankenship, L.C., and S.E. Craven. 1982. Campylobacter jejuni survival in chicken meat as a function of temperature. J. Appl. Environ. Microbiol. 44:88-92. | Ground Meat | Poultry | Campylobacter jejuni | Thermal/cooking | Bacteriocidal | Cooking - hot water bath Time: NE Temperature: 4 °C, 23°C, 37 °C, 43°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): After grinding |
Cooking - hot water bath Temperature: 4 °C, 23°C, 37 °C, 43°C Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): After grinding |
D-values and Z-values were calculated Z-values for different strains were 5.92°C and 6.35°C |
| Coppen, P., S. Fenner, G. Salvat. 1998. Antimicrobial efficacy of AvGard carcase wash under industrial processing conditions. Brit. Poultry Sci. 39:229-234. | Hot Carcass | Poultry | Total Viable Count Escherichia coli (Generic) Salmonella spp. |
AvGard (TSP) wash | Bacteriocidal | Cooking - hot water bath Time: 15s Temperature: NE Concentration: 100 g/kg w/w Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash- immersion tank Point of Application (hot cx, cold cx, subprimal, trim): After grinding |
Cooking - hot water bath Time: 15s Temperature: NE Concentration: 100 g/kg w/w Treatment Application Type (spray/wash): Wash- immersion tank Point of Application (hot cx, cold cx, subprimal, trim): After grinding |
Overall, Avgard reduced bacterial contamination: Salmonella: 57.7% - 0.5% Enterobacteriaceae: 4.7 log - 1.9 log Coliforms: 3.9 log - 1.1 log Total Aerobic Count: 5.5 log - 4.4 log Show that AvGard treatment is very effective in reducing all the bacteria studied |
| Kordowska-Wiater, Monika, and Dariusz M. Stasiak. Effect of ultrasound on survival of gram-negative bacteria on chicken skin surface. Bull Vet Inst Pulawy. 55 (2011): 207-210. | Hot Carcass | Poultry | Gram Negative Bacteria | ultrasound treatment in water and in 1% aqueous lactic acid solution | Bactericidal | (i) Ultrasound in sterile water Time: 3-6 min Temperature: 20°C Concentration: NE Volume: NE Equipment Settings: 40 kHz and an intensity of 2.5 W/cm2 Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (ii) Ultrasound in lactic acid solution Time: 3-6 min Temperature: 20°C Concentration: 1% Volume: NE Equipment Settings: 40 kHz and an intensity of 2.5 W/cm2 Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Subprimal |
(i) Ultrasound in sterile water Time: 3-6 min Temperature: 20°C Concentration: NE Volume: NE Equipment Settings: 40 kHz and an intensity of 2.5 W/cm2 Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (ii) Ultrasound in lactic acid solution Time: 3-6 min Temperature: 20°C Concentration: 1% Volume: NE Equipment Settings: 40 kHz and an intensity of 2.5 W/cm2 Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Trim |
Pseudamonas was most sensitive to sonification in lactic acid E. Coli was the most sensitive bacteria, a lactic acid aqueous solution for 3 min reduced the number of the bacteria by more than I log CFU/cm(2) and after 6 min, the reduction exceeded 1.5 log CFU/cm(2) |
| McCann, M. S., et al. Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157: H7 surface inoculated onto beef, pork and chicken. Journal of Food Engineering 76.1 (2006): 32-40. | Hot Carcass |
Poultry | Salmonella Typhimurium DT104l Escherichia coli O157:H7 |
treated with steam | Bactericidal | (i) Application of Steam Time: 60 s Temperature: 83°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Subprimal |
(i) Application of Steam Time: 60 s Temperature: 83°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Subprimal |
After treatment for 60 s, numbers of surviving E. coli O157:H7 were generally higher than S. Typhimu- rium DT104, though significantly so only for chicken skin, indicating a possible difference in the heat resistance of the two organisms. |
| Paskeviciute, E., I. Buchovec, and Z. Luksiene. High-power pulsed light for decontamination of chicken from food pathogens: a study on antimicrobial efficiency and organoleptic properties. Journal of Food Safety. 31.1 (2011): 61-68. | Hot Carcass | Poultry | Salmonella Typhimurium Listeria monocytogenes |
High-power pulsed light treatment | Bactericidal | (i) High-power pulsed light treatment Time:200 s Temperature: NE Concentration: NE Volume: NE Equipment Settings: 1,000 pulses, total ultraviolet light dose 5.4 J/cm2 Pressure Delivery:NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): subrprimal |
Time:200 s Equipment Settings: 1,000 pulses, total ultraviolet light dose 5.4 J/cm2 |
S. Typhimurium and L. monocytogenes inoculated on the surface of chicken had a reduction of 2–2.4 log10 (N/N0) cfu/mL total aerobic mesophils on the surface of meat were reduced by 2 log10 (N/N0) cfu/mL no significant changes in meat lipid peroxidation or sensory characteristics were detected in treated chicken under nonthermal conditions |
| Xintain, M., et al. 1997. Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats. Journal of Food Science. 62.2: 413-415. | Pieces | Poultry | Listeria monocytogenes ATCC 19115 | (i)pediocin-powdered bags (ii) Pediocin-coated cellulose casings |
Bactericidal | (i)pediocin-powdered bags Time: 12 weeks Temperature: 4 degrees celsius Concentration: 7.75 µg/cm2 Volume: NE Equipment Settings:NE Pressure Delivery: NE Treatment Application Type (spray/wash):The powder was evenly distributedto inner surfaces of the bags by hand shaking Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (ii) Pediocin-coated cellulose casings Time: NE Temperature: NE Concentration: 9.30µg/cm2 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash):including pediocinpowder into a shirring spray solution and applying it to casings Point of Application (hot cx, cold cx, subprimal, trim): Subprimal |
(i)pediocin-powdered bags Time: 12 weeks Temperature: 4 degrees celsius Concentration: 7.75 µg/cm2 Treatment Application Type (spray/wash):The powder was evenly distributedto inner surfaces of the bags by hand shaking Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (ii) Pediocin-coated cellulose casings Concentration: 9.30µg/cm2 Treatment Application Type (spray/wash):including pediocinpowder into a shirring spray solution and applying it to casings Point of Application (hot cx, cold cx, subprimal, trim): Subprimal |
Applying bacteriocins to food packaging films is an effectiveapproach to reduce L. monocytogenes contamination in meats and poultry. |
| Min, J. S., et al. 2007. Control of microorganisms and reduction of biogenic amines in chicken breast and thigh by irradiation and organic acids. Poultry science. 86.9: 2034-2041. | Pieces | Poultry | Bacillus cereus Enterobacter cloacae Alcaligenes faecalis |
(i) Irradiation (ii) Acetic Acid (iii) Lactic Acid (iv) Citric Acid |
Bactericidal | (i)Irradiation Time: 3-6 min Temperature: 20°C Concentration: 0, 0.5, 1, and 2 kGy Volume: NE Equipment Settings: 100 kCi, 83.3 Gy/min at 12 ± 0.5°C Pressure Delivery: NE Treatment Application Type (spray/wash):NE Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (ii)Acetic Acid Time: 24 hr Temperature: 4°C Concentration: 0.2 M Volume: 1mL/10 grams Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): soak Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (iii) Latic Acid Time: 24 hr Temperature: 4°C Concentration: 0.2 M Volume:1mL/10 grams Equipment Settings:NE Pressure Delivery: NE Treatment Application Type (spray/wash):soak Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (iv) Citric Acid Time: 24 hr Temperature: 4°C Concentration:0.2 M Volume: 1mL/10 grams Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): soak Point of Application (hot cx, cold cx, subprimal, trim): Subprimal |
Organic Acid soak time: 24 Hours | 0.5 kGy achieved approximately a 2-log reduction, and no viable cells were detected at a dose of 2 kGy 1-log reduction was achieved by organic acid treatment except for citric acid, which achieved approximately a 3-log reduction of E. cloacae |
| Hwang, C.-A., and L. R. Beuchat. 1995. Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin. Journal of Food Protection. 58: 19-23. | Hot Carcass | Poultry | Salmonella Dublin USDA-SB1 Salmonella Dublin CDC 2550-71 Salmonella Enteriditis D1439 Slamonella Typhimurium ST Salmonella Typhimurium S11 Five strains of L. monocytogenes (Scott A, Brie-1, 101M, V7, LCDC 86-861) Five strains of C. jejuni (D848, A74C, EDL2, CR01, SP92) Five strains of S. aureus (FRI-1068, FRI-798, FRI-472, FRI-576, FRI-100) |
(i) Sodium tripolyphosphate (STPP) (followed with no Tween, 1% Tween, 5% Tween) (ii) Monosodium phosphate (MSP) (followed with no Tween, 1% Tween, 5% Tween) (iii) Sodium acid pyrophosphate (SAPP) (followed with no Tween, 1% Tween, 5% Tween) (iv) Sodium hexametaphosphate (SHMP) (followed with no Tween, 1% Tween, 5% Tween) (v) Trisodium phosphate (TSP) (followed with no Tween, 1% Tween, 5% Tween) (vi) Lactic acid (followed with no Tween, 1% Tween, 5% Tween) (vii) NaOH (followed with no Tween, 1% Tween, 5% Tween) (viii) Tween 80 (xi) Lactic acid/sodium benzoate (LB35 or LB55) |
Bactericidal | (i) Sodium tripolyphosphate (STPP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: 10% Pressure: NE pH: 8.7 Point of application: NE (ii) Monosodium phosphate (MSP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: 10% Pressure: NE pH: 3.9 Point of application: NE (iii) Sodium acid pyrophosphate (SAPP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 4°C Concentration: 10% Pressure: NE pH: 3.5 Point of application: NE (iv) Sodium hexametaphosphate (SHMP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: Pressure: pH: Point of application: NE (v) Trisodium phosphate (TSP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: 1% Pressure: NE pH: 11.8 Point of application: NE (vi) Lactic acid (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 4°C Concentration: 1% Pressure: NE pH: 2.4 Point of application: NE (vii) NaOH (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: 0.05% Pressure: NE pH: 11.5 Point of application: NE (viii) Tween 80 Time: 30 min Temperature: 25 °C Concentration: 1% or 5% Pressure: NE pH: NE Point of application: NE (xi) Lactic acid/sodium benzoate (LB35 or LB55) Time: 30 min Temperature: 25 °C Concentration: 0.3% lactic acid/0.05% sodium benzoate (LB35) or 0.5% lactic acid/0.05% sodium benzoate (LB55) Pressure: NE pH: NE Point of application: NE |
(i) Sodium tripolyphosphate (STPP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: 10% pH: 8.7 (ii) Monosodium phosphate (MSP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: 10% pH: 3.9 (iii) Sodium acid pyrophosphate (SAPP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 4°C Concentration: 10% pH: 3.5 (iv) Sodium hexametaphosphate (SHMP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: Pressure: pH: Point of application: NE (v) Trisodium phosphate (TSP) (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: 1% pH: 11.8 (vi) Lactic acid (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: 1% pH: 2.4 (vii) NaOH (followed with no Tween, 1% Tween, 5% Tween) Time: 30 min Temperature: 25 °C Concentration: 0.05% pH: 11.5 (viii) Tween 80 Time: 30 min Temperature: 25 °C Concentration: 1% or 5% pH: NE (xi) Lactic acid/sodium benzoate (LB35 or LB55) Time: 30 min Temperature: 25 °C Concentration: 0.3% lactic acid/0.05% sodium benzoate (LB35) or 0.5% lactic acid/0.05% sodium benzoate (LB55) |
Populations of Salmonella spp., L. monocytogenes, and psychrotrophs were significantly lower on skin washed with 1% TSP or 1% lactic acid compared to populations on skin washed with water or 10% MSP, STPP, SAPP, or SHMP. Washing skin with solutions of LB35 and LB55 resulted in greater reductions in populations of Salmonella spp., L. monocytogenes, and C. jejuni compared to washing with water. |
| James, C., S. J. James, N. Hannay, G. Purnell, C. Barbedo-Pinto, H. Yaman, M. Araujo, M. L. Gonzalez, J. Calvo, and M. Howell. 2007. Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces. International journal of food microbiology 114: 195-203. |
Hot carcass | Poultry | Campylobacter jejuni AR6 Escherichia coli K12 |
(i) Steam (ii) Hot water immersion (iii) Carcass freezing/chilling |
Bactericidal | (i) Steam Time: 10, 12, 20 s Temperature: 100 °C Pressure: atmospheric pressure Concentration: NE Point of Application: immediately after primary chilling (ii) Hot water immersion Time: 10 & 20 s Temperature: 80 °C Pressure: NE Concentration: NE Point of application: immediately following steam treatment (iii) Carcasss chilling (a) Crust frozen Time: 23 min, 70 min, 30 min Temperature: -35 °C, -10 °C, 15 °C Pressure: NE Concentration: NE Point of application: immediately following steam application (b) Chilled Time: 120 min Temperature: 0 °C, 15 °C Pressure: NE Concentration: NE Point of application: immediately following steam treatement |
(i) Steam Time: 10, 12, 20 s Temperature: 100 °C Pressure: atmospheric pressure Point of Application: immediately after primary chilling (ii) Hot water immersion Time: 10 & 20 s Temperature: 80 °C Point of application: immediately following steam treatment (iii) Carcasss chilling (a) Crust frozen Time: 23 min, 70 min, 30 min Temperature: -35 °C, -10 °C, 15 °C Point of application: immediately following steam application (b) Chilled Time: 120 min Temperature: 0 °C, 15 °C Point of application: immediately following steam treatement |
Treatments with steam or hot water combined with chilling at 0 °C or crust freezing produce greater reductions than steam or hot water alone. The most effective treatment for both test strains was a 10 s steam treatment followed by crust freezing. The optimum treatmet was considered to be a 20 s hot water treatment at 80 °C followwed by crust freezing. |
| Huezo, R., J. Northcutt, D. Smith, D. Fletcher, and K. Ingram. 2007. Effect of dry air or immersion chilling on recovery of bacteria from broiler carcasses. Journal of food protection 70: 1829-1834. | Hot Carcass | Poultry | Escherichia coli (Generic) Coliforms Campylobacter spp. Salmonella spp. |
(i) Dry air (ii) Immersion chilling |
Bactericidal | (i) Dry air Time: 150 min Temperature: -1.1 °C Pressure: NE Velocity: 3.5 m/s Poin of application: Following processing (ii) Immersion chilling Time: 50 min Temperature: 0.6 °C Pressure: NE Poin of application: Following processing |
(i) Dry air Time: 150 min Temperature: -1.1 °C Velocity: 3.5 m/s Poin of application: Following processing (ii) Immersion chilling Time: 50 min Temperature: 0.6 °C Poin of application: Following processing |
Concentrations of E. coli, coliforms, Campylobacter, and Salmonella recovered from prechill carcasses averaged 3.5, 3.7, 3.4, and 1.4 log CFU/ml of rinse, respectively Both chilling methods significantly reduced bacterial concentrations on the carcassses. Dry air and immersion chilled carcasses without chemical intervention are microbiologically comparable and a 90% reduction in concentrations of E. coli, coliforms, and Campylobacter can be obtained by chilling. Tumble chiller was used to immersion-chill carcasses. Paddles were operated at approximately 2 rpm for the 50-min chilling period. |
| Hinton Jr, A., and K. D. Ingram. 2005. Microbicidal activity of tripotassium phosphate and fatty acids toward spoilage and pathogenic bacteria associated with poultry. Journal of food protection. 68: 1462-1466. | Hot Carcass | Poultry | Escherichia coli (Generic) Listeria monocytogenes Pseudomonas aeruginosa Salmonella Typhimurium Staphylococcs aureus Campylobacter jejuni Candida ernobii Yarrowia lipolytica |
(i) Tripotassium Phosphate (ii) Fatty Acids - lauric acid, myristic acid |
Bactericidal | (i) TPP Time: 2 min Temperature: NE Pressure: NE Concentration: 1.0%, 2.0%, 4.0%, 4.0% Point of Application: Post-processing (ii) Fatty Acids - lauric or myristic Time: 2 min Temperature: NE Pressure: NE Concentration: 0.5%, 1.0%, 1.5%, 2.0% Point of Application: Post-processing |
(i) TPP Time: 2 min Concentration: 1.0%, 2.0%, 4.0%, 4.0% Point of Application: Post-processing (ii) Fatty Acids - lauric or myristic Time: 2 min Concentration: 0.5%, 1.0%, 1.5%, 2.0% Point of Application: Post-processing |
Lauric acid appeared to have significantly more antibacterial activity than myristic acid. No significant changes in the number of gram-positive rods and cocci were identified on treated skins. |
| Hinton Jr, A., and J. A. Cason. 2008. Bacterial flora of processed broiler chicken skin after successive washings in mixtures of potassium hydroxide and lauric acid. Journal of food protection 71: 1707-1713. | Hot Carcass | Poultry | Nondifferentiated bacterial flora of poultry skin | (i) Potassium hydroxide (KOH) (ii) Lauric Acid |
Bactericidal | (i) Potassium Hydroxide (KOH) Time: 1 min Temperature: NE Pressure: NE Concentration: 0.25%, 0.5% Point of Application: immediately following mechanical picking (ii) Lauric acid Time: 1 min Temperature: NE Pressure: NE Concentration: 0.5%, 1.0% Point of Application: immediately following mechanical picking |
(i) Potassium Hydroxide (KOH) Time: 1 min Concentration: 0.25%, 0.5% Point of Application: immediately following mechanical picking (ii) Lauric acid Time: 1 min Concentration: 0.5%, 1.0% Point of Application: immediately following mechanical picking |
An additional treatment consisted of sample washes one to five times following treatement to determine the effect of multiple rinses on bacterial flora count. Repeated washing may cause for bacteria to be continually shed from poultry skin, however, bacterial surfactants like KOH-Lauric acid can be used to remove and kill the remaining counts. Staphylococcus spp. were identified to have the highest degree of resistance to the bactericidal activitiy of KOH-Lauric acid. |
| Goode, D., V. Allen, and P. Barrow. 2003. Reduction of experimental Salmonella and Campylobacter contamination of chicken skin by application of lytic bacteriophages. Applied and Environmental Microbiology. 69: 5032-5036. | Hot Carcass | Poultry | Salmonella Enteritidis Campylobacter jejuni |
Lytic bacteriophage | Bactericidal | (i) Lytic bacteriophage for Salmonella spp. Time: 24 h, 48 h Temperature: 4 °C Pressure: NE Concentration: 1 Multiplicity of Infection (MOI) Density: 103 PFU/cm2 Point of Application: post-processing & freezing (ii) Lytic bacteriophage for Campylobacter jejuni Time: 24 h Temperature: 4 °C Density: 106 PFU/cm2 Concentration: 1 MOI Point of Application: post-processing & freezing |
(i) Lytic bacteriophage for Salmonella spp. Time: 24 h, 48 h Temperature: 4 °C Concentration: 1 Multiplicity of Infection (MOI) Density: 103 PFU/cm2 Point of Application: post-processing & freezing (ii) Lytic bacteriophage for Campylobacter jejuni Time: 24 h Temperature: 4 °C Density: 106 PFU/cm2 Concentration: 1 MOI Point of Application: post-processing & freezing |
Lytic bacteriophages applied at low MOI reduced the recoverable bacterial numbers by less than 1 log10 unit. Phages applied at MOI of 100 to 1000 rapidly reduced the revocerable bacterial numbers by up to 2 log10 units over 48 h. |
| Fabrizio, K., R. Sharma, A. Demirci, and C. Cutter. 2002. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. Poultry science 81: 1598-1605. | Hot Carcass | Poultry | Salmonella Typhimurium | (A) Immersion chilling (i) Electrolyzed oxidizing water (ii) Ozonated Water (iii) Acetic acid (iv) Trisodium phosphate (TSP) (v) Sodium hypochlorite (B) Spray-washing (i) Electrolyzed oxidizing water (ii) Ozonated Water (iii) Acetic acid (iv) Trisodium phosphate (TSP) (v) Sodium hypochlorite (C) Spray-chiling & immersion chilling (i) Electrolyzed oxidizing water (ii) Ozonated Water (iii) Acetic acid (iv) Trisodium phosphate (TSP) (v) Sodium hypochlorite |
Bactericidal | (A) Immersion chilling Time: 0 days, 7 days Temperature: end-point 4 °C Pressure: NE Point of application: post-evisceration (B) Spray chilling Time: 15 s Temperature: NE Pressure: 85 psi Volume: 25 mL Point of application: post-evisceration (i) Electrolyzed oxidizing water Time: treatment dependent Temperature: NE pH: 2.4 - 2.7 ORP: 1150 mV Additional notes: 50 ppm free CL Point of application: post-evisceration (ii) Ozonated water Time: dependent on application method Temperature: NE Concentration: 10 mg/L Point of application: post-evisceration (iii) Acetic acid: Time: dependent on application method Temperature: NE Concentration: 2% Point of application: post-evisceration (iv) Trisodium phosphate (TSP) Time: dependent on application method Temperature: NE Concentration: 10% Point of application: post-evisceration (v) sodium hypochlorite Time: dependend on application method Temperature: NE Concentration: 20 ppm Point of application: post-evisceration |
(A) Immersion chilling Time: 0 days, 7 days Temperature: end-point 4 °C Point of application: post-evisceration (B) Spray chilling Time: 15 s Pressure: 85 psi Volume: 25 mL Point of application: post-evisceration (i) Electrolyzed oxidizing water Time: treatment dependent pH: 2.4 - 2.7 ORP: 1150 mV Additional notes: 50 ppm free CL Point of application: post-evisceration (ii) Ozonated water Time: dependent on application method Concentration: 10 mg/L Point of application: post-evisceration (iii) Acetic acid: Time: dependent on application method Concentration: 2% Point of application: post-evisceration (iv) Trisodium phosphate (TSP) Time: dependent on application method Temperature: NE Concentration: 10% Point of application: post-evisceration (v) Sodium hypochlorite Time: dependend on application method Concentration: 20 ppm Point of application: post-evisceration |
Immersion only application: TSP and acetic acid antimicrobials were the most effective treatments with a 1.41 log10 reduction. Spray washing with each of the antimicrobials resulted in a slight and immediate reductioin in bacterial counts, excluding those of E. coli biotype 1 and total coliforms. Combination treatment (immersion + spray chilling) showed a significant reduction in bacterial counts immediately following treatement with any of the antimicrobials. |
| El-Shibiny, A., P. Connerton, and I. Connerton. 2009. Survival at refrigeration and freezing temperatures of Campylobacter coli and Campylobacter jejuni on chicken skin applied as axenic and mixed inoculums. International journal of food microbiology 131: 197-202. | Hot Carcass | Poultry | Campylobacter coli Campylobacter jejuni |
(i) Rapid chilling (ii) Chilling |
Bactericidal | (i) Rapid chilling Time: 10 min. Temperature: -20 °C Pressure: NE Freezing rate: -30 °C/min Point of application: post-plucking (ii) Chilling Time: 10 min Temperature: 4 °C Pressure: NE Chilling rate: -20 °C/min Point of application: post-plucking |
(i) Rapid chilling Time: 10 min. Temperature: -20 °C Freezing rate: -30 °C/min Point of application: post-plucking (ii) Chilling Time: 10 min Temperature: 4 °C Chilling rate: -20 °C/min Point of application: post-plucking |
Chilling: C. jejuni counts fell by 2.3 log10 CFU/cm2 over the first 24 h, and at a greater rate over 5 d. |
| Dickens, J., and A. Whittemore. 1997. Effects of acetic acid and hydrogen peroxide application during defeathering on the microbiological quality of broiler carcasses prior to evisceration. Poultry science 76: 657-660. | Hot Carcass | Poultry | Aerobic plate counts (APC) | Acetic acid spray | Bactericidal | Acetic Acid Time: 30 s Temperature: 23 °C Pressure: NE Concentration: 1% Point of application: following defeathering |
Acetic Acid Time: 30 s Temperature: 23 °C Concentration: 1% Point of application: following defeathering |
Total aerobic plate counts were reduced by 0.6 log10/mL. |
| Ismail, S., T. Deak, H. A. El-Rahman, M. Yassien, and L. Beuchat. 2001. Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken. International journal of food microbiology 64: 13-19. | Pieces | Poultry | Yarrowia lipolytica | (i) Lactic acid (ii) Potassium sorbate (iii) Sodium benzoate (iv) Trisodium phosphate (TSP) (v) Sage (vi) Thyme |
Bactericidal | (i) Lactic acid Time: 1 min Temperature: 21 °C Pressure: NE Concentration: 2%, 5%, 8% Point of application: Post processing (ii) Potassium sorbate Time: 1 min Temperature: 21 °C Pressure: NE Concentration: 0.2%, 0.4%, 0.8% Point of application: Post processing Note: Potassium sorbate was an addition to 2.0% lactic acid (iii) Sodium benzoate Time: 1 min Temperature: 21 °C Pressure: NE Concentration: 0.2%, 0.4%, 0.8% Point of application: Post processing Note: Sodium benzoate was an addition to 2.0% lactic acid (iv) Trisodium phosphate (TSP) Time: 1 min Temperature: 21 °C Pressure: NE Concentration: 4%, 8%, 12% Point of application: Post processing (v) Sage Time: 1 min Temperature: 21 °C Pressure: NE Concentration: 100% Point of application: Post processing (vi) Thyme Time: 1 min Temperature: 21 °C Pressure: NE Concentration: 100% Point of application: Post processing |
(i) Lactic acid Time: 1 min Temperature: 21 °C Concentration: 2%, 5%, 8% Point of application: Post processing (ii) Potassium sorbate Time: 1 min Temperature: 21 °C Concentration: 0.2%, 0.4%, 0.8% Point of application: Post processing Note: Potassium sorbate was an addition to 2.0% lactic acid (iii) Sodium benzoate Time: 1 min Temperature: 21 °C Concentration: 0.2%, 0.4%, 0.8% Point of application: Post processing Note: Sodium benzoate was an addition to 2.0% lactic acid (iv) Trisodium phosphate (TSP) Time: 1 min Temperature: 21 °C Concentration: 4%, 8%, 12% Point of application: Post processing (v) Sage Time: 1 min Temperature: 21 °C Concentration: 100% Point of application: Post processing (vi) Thyme Time: 1 min Temperature: 21 °C Concentration: 100% Point of application: Post processing |
Lactic acid applied at 4% and 8% showed no added effect beyond lactic acid treatment applied at 2%. Treatment with potassium sorbate and sodium benzoate beyond 0.2% concentration also showed no additional benefit than that seen with 0.2% application. Sage treatment reduced Y. lipolytica counts by 0.39 log10 cfu/g. Thyme treatment reduced Y. lipolytica counts by 0.45 log10 cfu/g. |
| Huang, H., S. Williams C. Sims, and A. Simmone. 2011. Sodium Metasilicate Affects Antimicrobial, Sensory, Physical and Chemical Characteristics of Fresh Commercial Chicken Breast Meat Stored at 4°C for 9 days. | Pieces | Poultry | Total pyschrotrophic counts | (i) Sodium Metasilicate on chicken fillets | Bactericidal | (i) Sodium Metasilicate Time: 9 days (vacuum packaged) Temperature: 4°C Concentration: o, 1, 2, 3, or 4% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersed Point of Application (hot cx, cold cx, subprimal, trim): subprimal |
(i) Sodium Metasilicate Time: 9 days (vacuum packaged) Temperature: 4°C Concentration: o, 1, 2, 3, or 4% |
At least 3% SMS was necessary to retard growth of spoilage bacteria. USDA maximum allowable level of SMS in poultry marinades is 2%. |
| Oyarzable, O., C. Hawk, S. Bilgili, C. Warf, and G. Kemp. 2004. Effects of Postchill Application of Acidified Sodium Chlorite to Control Campylobacter spp. And Escherichia coli on Commercial Broiler Carcasses. J Food Prot. 67:2288-2291. | Hot Carcass | Poultry | Campylobacter spp. Escherichia coli (Generic) |
(i) Postchill Application of Acidified Sodium Chlorite | Bactericidal | (i) Postchill Application of Acidified Sodium Chlorite Time: 15 s Temperature: NE Concentration: 600 to 800 ppm sodium chlorite, 2.5 to 2.7 pH Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): whole carcass immersion Point of Application (hot cx, cold cx, subprimal, trim): carcass |
(i) Postchill Application of Acidified Sodium Chlorite Time: 15 s Concentration: 600 to 800 ppm sodium chlorite, 2.5 to 2.7 pH Treatment Application Type (spray/wash): whole carcass immersion |
A significatnt reudction in Campylobacter spp and E. coli counts Campylobacter spp prevalence was seen after the postchill application of acidified sodium chlorite. |
| Boysen, L., H. Rosenquist. 2009. Reduction of Thermotolerant Campylobacter species on broiler carcasses following physical decontamination at slaughter. J. Food Prot. 72:497-502 | Hot Carcass | Poultry | Campylobacter spp. Escherichia coli (Generic) |
(i) Forced Air Freezing (ii) Crust Freezing (iii) Steam-Ultrazound |
Bactericidal | (i) Forced Air Freezing Time: 3 h Temperature: 3 °C surface temperature Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Air Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) Crust Freezing Time: NE Temperature: -55°C, -1°C surface temperature Concentration: CO2 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Freezing Air Point of Application (hot cx, cold cx, subprimal, trim): subprimal - Skinless Breast Fillets (iii) Steam-Ultrazound Time: 5 s inside, 10 s outside Temperature: NE Concentration: NE Volume: NE Equipment Settings: Sonosteam technique: steam and ultrasound waves Pressure Delivery: NE Treatment Application Type (spray/wash): steam Point of Application (hot cx, cold cx, subprimal, trim): carcass |
(i) Forced Air Freezing Time: 3 h Temperature: 3 °C surface temperature (ii) Crust Freezing Temperature: -55°C, -1°C surface temperature Concentration: CO2 Treatment Application Type (spray/wash): Freezing Air (iii) Steam-Ultrazound Time: 5 s inside, 10 s outside Equipment Settings: Sonosteam technique: steam and ultrasound waves Treatment Application Type (spray/wash): steam |
Mean reductions obtained were 0.44 log CFU per carcass, 0.42 log CFU per sample, and 2.51 log CFU per carcass, respectively. All techniques resulted in significant reductions of the Campylobacter concentration on the carcasses (P >0.05). However, none of the techniques were as effective as freezing based on reductions in Campylobacter counts and on adverse effects. |
| Capita, R., C. Calleja, M. Fernandez, and B. Moreno. 2002. Activity of Trisodium Phosphate compared with Sodium Hydroxide Was Solutions against Listeria monocytogenes attached to Chicken Skin during Refridgerated Storage. Food Micro. 19:57-63 | Pieces | Poultry | Listeria monocytogenes | (i) Water (ii) 8%, 10%, 12% TSP (iii) 8%, 10%, 12% NaOH |
Bactericidal | (i) Water (sterile) Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on chicken legs (ii) TSP Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: 8%, 10%, 12% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on chicken legs (iii) NaOH Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: 8%, 10%, 12% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on chicken legs |
(i) Water (sterile) Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Treatment Application Type (spray/wash): dipped (ii) TSP Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: 8%, 10%, 12% Treatment Application Type (spray/wash): dipped (iii) NaOH Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: 8%, 10%, 12% Treatment Application Type (spray/wash): dipped |
Compared with water dipping,TSP and NaOH treatments signi¢cantly (Po0?05) reduce Listeria populations at days 0,1, 3 and 5 of refrigerated storage. Bacterial reductions varied between 1.12 and 3.34 log10 cycles for TSP-treated samples and between1.80 and 3.28 log10 cycles for NaOH treated samples. |
| Capita, R., C. Calleja, R. Perez, B. Moreno and M. Fernandez. 2002. Influence of Poultry Carcass Skin Sample Site on the Effectiveness of Trisodium Phophate against Listeria monocytogenes. J. Food Prot. 65:853-856. | Pieces | Poultry | Listeria monocytogenes | (i) Water (ii) 8%, 10%, 12% TSP |
Bactericidal | (i) Water (sterile) Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at room temperature, stored at 2°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on (ii) TSP Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at room temperature, stored at 2°C Concentration: 8%, 10%, 12% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on |
(i) Water (sterile) Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at room temperature, stored at 2°C Treatment Application Type (spray/wash): immersion (ii) TSP Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at room temperature, stored at 2°C Concentration: 8%, 10%, 12% Treatment Application Type (spray/wash): immersion |
For all sampling times and TSP concentrations, the reductions in L. monocytogenes numbers in breast skin were signi cantly larger (P> 0.05) than those in leg skin or dorsal skin. |
| Corry, J., S. James, G. Purnell, C. Pinto, Y. Chochois, M. Howell, and C. James. 2007. Surface Pasteurization of Chicken Carcasses using Hot Water. J. Food Eng. 79:913-919. | Hot Carcass | Poultry | Escherichia coli K12 Campylobacter jejuni K12 |
(i)Hot Water Wash | Bactericidal | (i) Hot Water Wash Time: 20s Temperature: 80°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): wash Point of Application (hot cx, cold cx, subprimal, trim): carcass |
(i) Hot Water Wash Time: 20s, 30s Temperature: 80°C, 75°C |
Overall, reductions of 1.31 log10 cfu cm2 in counts of E. coli K12 was achieved using a 20 s, 80°C treatment. A 1.66 log10 cfu cm2 reduction in C. jejuni AR6, was achieved by a 30 s, 75°C treatment. |
| Dickens, J. and A. Whittemore. 1994. The Effect of Acetic Acid and Air Injection on Appearance, Moisture Pick-Up, Microbiological Quality, and Salmonella Incidence on Processed Poultry Carcasses. Poult. Sci. 73(4):582-586. | Hot Carcass | Poultry | Salmonella Typhimurium | (i) Prechill treatment with air injection + glacial acetic acid (ii) Prechill treatment |
Bactericidal | (i) Prechill treatment with air injection + glacial acetic acid Time: NE Temperature: NE Concentration: .3% and .6%, respectively Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) Prechill treatment Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass |
(i) Prechill treatment with air injection + glacial acetic acid Concentration: .3% and .6%, respectively Treatment Application Type (spray/wash): chill |
Salmonella incidence of inoculated carcasses was significantly reduced by the treatments. Using .6% acetic acid with air injection resulted in the greatest reduction in Salmonella incidence (8% positive). |
| Dickens, J. and A. Whittemore. 1995. The Effects of Extending Chilling Times with Acetic Acid on the Temperature and Microbiological Quality of Processed Poultry Carcasses. Poult. Sci. 74(6):1044-1048. | Hot Carcass | Poultry | Total aerobes Salmonella spp. Enterobacteriaceae |
(i) Paddle Chiller without acid (ii) Static Ice Slush with Acetic Acid (iii) Static Ice Slush with Air Agitation and Acetic Acid (iV) A paddle type chiller with Acetic Acid |
Bactericidal | (i) Paddle Chiller without acid Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) Static Ice Slush with Acetic Acid Time: NE Temperature: NE Concentration: .6% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (iii) Static Ice Slush with Air Agitation and Acetic Acid Time: NE Temperature: NE Concentration: .6% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (iV) A paddle type chiller with Acetic Acid Time: NE Temperature: NE Concentration: .6% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass |
(i) Paddle Chiller without acid Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) Static Ice Slush with Acetic Acid Concentration: .6% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (iii) Static Ice Slush with Air Agitation and Acetic Acid Concentration: .6% Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (iV) A paddle type chiller with Acetic Acid Concentration: .6% Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass |
Total aerobes were reduced (P ≤ .05) by .34, .62, and 1.16 log10 most probable number/mL for the S, SA, and P treatments, respectively, when compared with the controls. Enterobacteriaceae counts were reduced (P ≤ .05) by .50, .71, and 1.4 log10 for the S, SA, and the P treatments, respectively. Salmonella incidence, from inoculated carcasses, after 1 h were 87% for the C carcasses, 80% for the S treatment, 53% for the SA treatment, and 6.7% for the P treatment. |
| Rio, E., M. Moran, M. Preito, C. Calleja, R. Capita. 2006. Effect of Various Chemical Decontamination Treatments on Natural Microflora and Sensory Characteristics of Poultry. J. Food Microb. 115:268-280. | Pieces | Poultry | Mesophilic aerobic counts Psychrotropic Enterobacteriaceae Coliforms Micrococcaceae Enterococci Brochothrix thermosphacta Pseudomonads Lactic Acid Bacteria Yeasts and Molds |
(i) Trisodium Phosphate (ii) Sodium Chlorite + Citric Acid (iii) Citric Acid (iv) Peroxyacidsc (v) Sterile Water (vi) Not dipped |
Bactericidal | (i) Trisodium Phosphate Time: drained 15 min, stored 0, 1, 3, 5 d Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C Concentration: 12%, 13.03±0.05 pH Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal (ii) Sodium Chlorite + Citric Acid Time: drained 15 min, stored 0, 1, 3, 5 d Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C Concentration: 1200ppm, 2.70±0.02 pH Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal (iii) Citric Acid Time: drained 15 min, stored 0, 1, 3, 5 d Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C Concentration: 2%, 2.15±0.04 pH Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal (iv) Peroxyacids Time: drained 15 min, stored 0, 1, 3, 5 d Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C Concentration: 200 ppm, 3.75±0.03 pH Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal |
(i) Trisodium Phosphate Time: drained 15 min, stored 0, 1, 3, 5 d Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C Concentration: 12%, 13.03±0.05 pH (ii) Sodium Chlorite + Citric Acid Time: drained 15 min, stored 0, 1, 3, 5 d Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C Concentration: 1200ppm, 2.70±0.02 pH (iii) Citric Acid Time: drained 15 min, stored 0, 1, 3, 5 d Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C Concentration: 2%, 2.15±0.04 pH (iv) Peroxyacids Time: drained 15 min, stored 0, 1, 3, 5 d Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C Concentration: 200 ppm, 3.75±0.03 pH |
The microbial reductions throughout storage increased, decreased,or did not vary, in accordance with microbial group and chemical involved. Results from the present study suggest that the treatments tested improve the microbial quality of chicken without adverse sensorial effects. |
| Zhao, T., and M. Doyle. 2006. Reduction of Campylobacter jejuni on Chicken Wings by Chemical Treatments. J. Food Prot. 69(4):762-767. | Pieces | Poultry | Campylobacter jejuni |
(i) Glycerol monolaurate (ii) Hydrogen peroxide (iii) Acetic Acid (iv) Lactic Acid (v) Sodium benzoate (vi) Sodium chlorate (vii) Sodium carbonate (viii) Sodium hydroxide (ix) Acetic Calcium Sulfate-based solution |
Bactericidal | (i) Glycerol monolaurate Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.01% Volume: 200ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): submerged Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (ii) Hydrogen peroxide Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.1 and 0.2% Volume: 200ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): submerged Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (iii) Acetic Acid Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.1, 0.5, 1.0, 1.5, and 2.0% Volume: 200ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): submerged Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (iv) Lactic Acid Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.1 and 1.0% Volume: 200ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): submerged Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (v) Sodium benzoate Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.1% Volume: 200ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): submerged Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (vi) Sodium chlorate Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 50 and 100mM Volume: 200ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): submerged Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (vii) Sodium carbonate Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 50 and 100mM Volume: 200ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): submerged Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (viii) Sodium hydroxide Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.05 and 0.1 N Volume: 200ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): submerged Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (ix) Acetic Calcium Sulfate-based Solution Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: NE Volume: 200ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): submerged Point of Application (hot cx, cold cx, subprimal, trim): chicken wings |
(i) Glycerol monolaurate Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.01% Volume: 200ml Treatment Application Type (spray/wash): submerged (ii) Hydrogen peroxide Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.1 and 0.2% Volume: 200ml Treatment Application Type (spray/wash): submerged (iii) Acetic Acid Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.1, 0.5, 1.0, 1.5, and 2.0% Volume: 200ml Treatment Application Type (spray/wash): submerged (iv) Lactic Acid Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.1 and 1.0% Volume: 200ml Treatment Application Type (spray/wash): submerged (v) Sodium benzoate Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.1% Volume: 200ml Treatment Application Type (spray/wash): submerged (vi) Sodium chlorate Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 50 and 100mM Volume: 200ml Treatment Application Type (spray/wash): submerged (vii) Sodium carbonate Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 50 and 100mM Volume: 200ml Treatment Application Type (spray/wash): submerged (viii) Sodium hydroxide Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Concentration: 0.05 and 0.1 N Volume: 200ml Treatment Application Type (spray/wash): submerged (ix) Acetic Calcium Sulfate-based Solution Time: 1, 3, 5, 10 and 20 min Temperature: 4°C Volume: 200ml Treatment Application Type (spray/wash): submerged |
Treatments at 4°C of 2% acetic acid, 100 mM sodium carbonate, or 0.1 N sodium hydroxide for up to 45 s reduced C. jejuni populations by ca. 1.4, 1.6, or 3.5 log CFU/g, respectively. Treatment with ACS-LA at 4 degrees C for 15 s reduced C. jejuni by >5 log CFU/g to an undetectable level. The ACS-LA treatment was highly effective in chilled water at killing C. jejuni on chicken and, if recycled, may be a useful treatment in chill water tanks for poultry processors to reduce campylobacters on poultry skin after slaughter |
| Zhao, T., G. Ezeike, M. Doyle, Y. Hung and R. Howell. 2003. Reduction of Campylobacter jejuni on Poultry by Low-Temperature Treatment. J. Food Prot. 66(4):652-655. | Pieces | Poultry | Campylobacter jejuni | (i) 5°C (ii) -20°C (iii) -30°C (iv) -86°C (v) Super Chill Treatment |
Bactericidal | (i) 5°C Time: 24 days Temperature: 5°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Vacuum sealed bags and held in freezer Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (ii) -20°C Time: 72 h or 52 days Temperature: -20°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Vacuum sealed bags and held in freezer Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (iii) -30°C Time: 72 h Temperature: -30°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Vacuum sealed bags and held in freezer Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (iv) -86°C Time: 52 weeks Temperature: -86°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Vacuum sealed bags and held in freezer Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (v)Superchill Treatment Time: 330, 220, 150, 20 s to achieve internal temp of -3.3°, respective of temperatures Temperature: -80, -120, -160, and -196°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Vacuum sealed bags and immersed in liquid nitrogen (-196°C) or vapor state liquid nitrogen (-80, -120, -160) Point of Application (hot cx, cold cx, subprimal, trim): chicken wings |
(i) 5°C Time: 24 days Temperature: 5°C Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (ii) -20°C Time: 72 h or 52 days Temperature: -20°C Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (iii) -30°C Time: 72 h Temperature: -30°C Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (iv) -86°C Time: 52 weeks Temperature: -86°C Point of Application (hot cx, cold cx, subprimal, trim): chicken wings (v)Superchill Treatment Time: 330, 220, 150, 20 s to achieve internal temp of -3.3°, respective of temperatures Temperature: -80, -120, -160, and -196°C Treatment Application Type (spray/wash): Vacuum sealed bags and immersed in liquid nitrogen (-196°C) or vapor state liquid nitrogen (-80, -120, -160) |
The results of the study revealed that the storage of wings at -20 and -30°C for 72 h reduced the population of C. jejuni on wings by 1.3 and 1.8 log10 CFU/g, respectively. The results with regard to long-term freezing for 52 weeks revealed C. jejuni reductions of ca. 4 and 0.5 log10 CFU/g on wings held at -20 and -86°C, respectively. C. jejuni reductions of 0.5 log10 CFU/g for wings held at -80 degrees C, 0.8 log10 CFU/g for wings held at -120 degrees C, 0.6 log10 CFU/g for wings held at -160 degrees C, and 2.4 log10 CFU/g for wings held at -196 degrees C. The superchilling of wings to quickly cool meat to -3.3 degrees C (internal temperature) can substantially reduce C. jejuni populations at -196 degrees C when the wings are submerged in liquid nitrogen, but not at -80 to -160 degrees C when the wings are treated with vapor-state liquid nitrogen. |
| Zhao, T., P. Zhao and M. Doyle. 2009. Inactivation of Salmonella and Escherichia coli O157:H7 on Lettuce and Poultry Skin by Combinations of Levulinic Acid and Sodium Dodecyl Sulfate. J Food Prot. 72(5): 928-935. | Pieces | Poultry | Salmonella spp. Esherichia coli O157:H7 |
(i) Lactic Acid (ii) Acetic Acid (iii) Caprylic Acid + SDS (iv) Levulinic Acid (v) Sodium dodecyl sulfate (SDS) (vi) Levulinic Acid + SDS (vii) Acetic Acid + SDS (viii) Lactic Acid + SDS |
Bactericidal | (i) Lactic Acid Time: 0, 1, 2, and 5 min Temperature: NE Concentration: 0.5%, pH 2.6 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) Treatment Application Type (spray/wash): submerged in Whirlpack bag Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water (ii) Acetic Acid Time: 0, 1, 2, and 5 min Temperature: NE Concentration: 0.5%, pH 3.1 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) Treatment Application Type (spray/wash): submerged in Whirlpack bag Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water (iii) Caprylic Acid + SDS Time: 0, 1, 2, and 5 min Temperature: NE Concentration: 0.05% + 0.03%, pH 3.4 or 0.05% + 0.05%, pH 3.2 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) Treatment Application Type (spray/wash): submerged in Whirlpack bag Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water (iv) Levulinic Acid Time: 0, 1, 2, and 5 min Temperature: NE Concentration: 0.1%, pH 2.5; 0.5%, pH 2.6; 1.0%, pH 2.9; 1.5%, pH 2.8; 2.0%, pH 2.8; 2.5%, pH 2.6; 3.0%, pH 2.7 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) Treatment Application Type (spray/wash): submerged in Whirlpack bag Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water (v) Sodium dodecyl sulfate (SDS) Time: 0, 1, 2, and 5 min Temperature: NE Concentration: 0.05%, pH 6.1; 0.5%, pH 6.0; 1.0%, pH 6.0; 1.5%, pH 6.0; 2.0%, pH 6.0 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) Treatment Application Type (spray/wash): submerged in Whirlpack bag Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water (vi) Levulinic Acid + SDS Time: 0, 1, 2, and 5 min Temperature: NE Concentration: 0.3% +0.05%, pH 3.1; 0.4% + 0.05%, pH 2.9; 0.5% + 0.05%, pH 3.0; 0.5% +0.03%, pH3.0 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) Treatment Application Type (spray/wash): submerged in Whirlpack bag Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water (vii) Acetic Acid + SDS Time: 0, 1, 2, and 5 min Temperature: NE Concentration: 0.5% + 0.05%, pH 3.0 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) Treatment Application Type (spray/wash): submerged in Whirlpack bag Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water (viii) Lactic Acid + SDS Time: 0, 1, 2, and 5 min Temperature: NE Concentration: 0.5% + 0.05%, pH 2.5 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) Treatment Application Type (spray/wash): submerged in Whirlpack bag Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water |
(i) Lactic Acid Time: 0, 1, 2, and 5 min Concentration: 0.5%, pH 2.6 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) (ii) Acetic Acid Time: 0, 1, 2, and 5 min Concentration: 0.5%, pH 3.1 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) (iii) Caprylic Acid + SDS Time: 0, 1, 2, and 5 min Concentration: 0.05% + 0.03%, pH 3.4 or 0.05% + 0.05%, pH 3.2 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) (iv) Levulinic Acid Time: 0, 1, 2, and 5 min Concentration: 0.1%, pH 2.5; 0.5%, pH 2.6; 1.0%, pH 2.9; 1.5%, pH 2.8; 2.0%, pH 2.8; 2.5%, pH 2.6; 3.0%, pH 2.7 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) (v) Sodium dodecyl sulfate (SDS) Time: 0, 1, 2, and 5 min Concentration: 0.05%, pH 6.1; 0.5%, pH 6.0; 1.0%, pH 6.0; 1.5%, pH 6.0; 2.0%, pH 6.0 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) (vi) Levulinic Acid + SDS Time: 0, 1, 2, and 5 min Concentration: 0.3% +0.05%, pH 3.1; 0.4% + 0.05%, pH 2.9; 0.5% + 0.05%, pH 3.0; 0.5% +0.03%, pH3.0 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) (vii) Acetic Acid + SDS Time: 0, 1, 2, and 5 min Concentration: 0.5% + 0.05%, pH 3.0 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) (viii) Lactic Acid + SDS Time: 0, 1, 2, and 5 min Concentration: 0.5% + 0.05%, pH 2.5 Volume: 200ml Equipment Settings: Agitated in verticle shaker Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s) |
Salmonella and aerobic bacterial populations on chicken wings were reduced by > 5 log CFU/g by treatment with 3% levulinic acid plus 2% SDS for 1 min. Treating water heavily contaminated with chicken feces with 3% levulinic acid plus 2% SDS reduced Salmonella populations by > 7 log CFU/ml within 20 s. The use of levulinic acid plus SDS as a wash solution may have practical application for killing foodborne enteric pathogens on fresh produce and uncooked poultry. |
| Stopforth, J.D., R. O'Connor, M. Lopes, B. Kottapalli, W.E. Hill, and M. Samadpour. 2007. Validation of Individual and Multiple-Sequential Interventions for Reduction of Microbial Populations during Processing of Poultry Carcasses and Parts. J. Food Prot. 70: 1393-1401. | Hot Carcass | Poultry | Aerobic plate count (APC) Total coliform count (TCC) Biotype I Escherichia coli count (ECC) |
Individual interventions: (i) New York (NY) wash (ii) post- evisceration wash (iii) inside-outside bird wash 1 (IOBW1) (iv) inside-outside bird wash 2 (IOBW2) (v) chlorine dioxide (ClO2) wash (vi) trisodium phosphate (TSP) wash (vii) chlorine (Cl2) chiller (viii) ClO2-Cl2 chiller (ix) chiller exit spray (x) postchiller wash (xi) dropped carcass wash (xii) dropped product wash (xiii) red water system (xiv) product dip (xv) neck tube chiller (xvi) neck ice chilling (xvii) liver tube chiller (xviii) heart tube chiller (xix) gizzard tube chiller Plant A - In sequence interventions (i) New York (NY) wash (ii) post- evisceration wash (iii) inside-outside bird wash 1 (IOBW1) (iv) inside-outside bird wash 2 (IOBW2) (v) chlorine dioxide (ClO2) wash (viii) ClO2-Cl2 chiller (ix) chiller exit spray (x) postchiller wash Plant A - Independent inteventions (xi) dropped carcass wash (xii) dropped product wash (xv) neck tube chiller (xvii) liver tube chiller (xviii) heart tube chiller (xix) gizzard tube chiller Plant B - In sequence interventions (i) New York (NY) wash (iii) inside-outside bird wash 1 (IOBW1) (iv) inside-outside bird wash 2 (IOBW2) (vi) trisodium phosphate (TSP) wash (vii) chlorine (Cl2) chiller Plant B - Independent inteventions (xi) dropped carcass wash (xiii) red water system (xvii) liver tube chiller (xviii) heart tube chiller (xix) gizzard tube chiller Plant C - In sequence interventions (vi) trisodium phosphate (TSP) wash (vii) chlorine (Cl2) chiller Plant C - Independent interventions (xi) dropped carcass wash (xiii) red water system (xiv) product dip (xvi) neck ice chilling |
Bactericidal | Individual interventions: (i) New York (NY) wash Time: NE Temperature: NE Concentration: 20 to 50 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass following defeathering (ii) post- evisceration Time: NE Temperature: NE Concentration: 20 to 50 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass following evisceration (iii) inside-outside bird wash 1 (IOBW1) Time: NE Temperature: NE Concentration: 20 to 50 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass following neck removal (iv) IOBW2 Time: NE Temperature: NE Concentration: 20 to 50 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass following IOBW1 (v) chlorine dioxide (ClO2) wash Time: NE Temperature: NE Concentration: chlorine dioxide (ClO2) wash, solution prepared by acidifying 500 to 1,200 ppm sodium chlorite with citric acid to pH 2.5 to 2.9 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass, immediately before carcass chilling (vi) trisodium phosphate (TSP) wash Time: NE Temperature: NE Concentration: 8 to 12% TSP Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass, immediately before carcass chilling (vii) chlorine (Cl2) chiller Time: NE Temperature: NE Concentration: 20 to 50 ppm chlorinated water (these chillers were operated at pH 6.5 to 7.0 according to the facilities’ HACCP plans) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): cold cx (viii) ClO2-Cl2 chiller Time: NE Temperature: NE Concentration: combination of ClO2 (prepared by acidifying 50 to 150 ppm sodium chlorite with citric acid to pH 2.8 to 3.2) and 20 to 50 ppm chlorinated water (this chiller was operated at pH 6.5 to 7.0 ac- cording to the facility’s HACCP plan) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): cold cx (ix) chiller exit spray Time: NE Temperature: NE Concentration: 20 to 50 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold cx (x) postchiller wash Time: NE Temperature: NE Concentration: 20 to 50 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold cx, immediately following carcass sizing (xi) dropped carcass wash Time: NE Temperature: NE Concentration: 20 to 50 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold cx, used to treat product dropped on the floor (xii) dropped product wash Time: NE Temperature: NE Concentration: 20 to 50 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold cx, used to treat carcass cuts dropped on the floor (xiii) red water system Time: NE Temperature: NE Concentration: recirculated chiller water with up to 160 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): cold cx (xiv) product dip Time: NE Temperature: NE Concentration: solution prepared by acidifying 500 to 1,200 ppm sodium chlorite with citric acid to pH 2.5 to 2.9 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): cold cx cuts (xv) neck tube chiller Time: NE Temperature: NE Concentration: 20 to 35 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass necks (xvi) neck ice chilling Time: NE Temperature: NE Concentration: chilling of carcass necks by layering in fresh ice Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass necks (xvii) liver tube chiller Time: NE Temperature: NE Concentration: 20 to 35 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass liver (xviii) heart tube chiller Time: NE Temperature: NE Concentration: 20 to 35 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass heart (xix) gizzard tube chiller Time: NE Temperature: NE Concentration: 20 to 35 ppm chlorinated water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass gizzard |
Individual interventions: (i) New York (NY) wash Concentration: 20 to 50 ppm chlorinated water (ii) post- evisceration Concentration: 20 to 50 ppm chlorinated water (iii) inside-outside bird wash 1 (IOBW1) Concentration: 20 to 50 ppm chlorinated water (iv) IOBW2 Concentration: 20 to 50 ppm chlorinated water (v) chlorine dioxide (ClO2) wash Concentration: chlorine dioxide (ClO2) wash, solution prepared by acidifying 500 to 1,200 ppm sodium chlorite with citric acid to pH 2.5 to 2.9 (vi) trisodium phosphate (TSP) wash Concentration: 8 to 12% TSP (vii) chlorine (Cl2) chiller Concentration: 20 to 50 ppm chlorinated water (these chillers were operated at pH 6.5 to 7.0 according to the facilities’ HACCP plans) (viii) ClO2-Cl2 chiller Concentration: combination of ClO2 (prepared by acidifying 50 to 150 ppm sodium chlorite with citric acid to pH 2.8 to 3.2) and 20 to 50 ppm chlorinated water (this chiller was operated at pH 6.5 to 7.0 ac- cording to the facility’s HACCP plan) (ix) chiller exit spray Concentration: 20 to 50 ppm chlorinated water (x) postchiller wash Concentration: 20 to 50 ppm chlorinated water (xi) dropped carcass wash Concentration: 20 to 50 ppm chlorinated water (xii) dropped product wash Concentration: 20 to 50 ppm chlorinated water (xiii) red water system Concentration: recirculated chiller water with up to 160 ppm chlorinated water (xiv) product dip Concentration: solution prepared by acidifying 500 to 1,200 ppm sodium chlorite with citric acid to pH 2.5 to 2.9 (xv) neck tube chiller Concentration: 20 to 35 ppm chlorinated water (xvi) neck ice chilling Concentration: chilling of carcass necks by layering in fresh ice (xvii) liver tube chiller Concentration: 20 to 35 ppm chlorinated water (xviii) heart tube chiller Concentration: 20 to 35 ppm chlorinated water (xix) gizzard tube chiller Concentration: 20 to 35 ppm chlorinated water |
Individual interventions were generally effective at reducing microbial populations. Sequential applications of interventions resulted in significant reductions in APC, TCC, ECC, and Salmonellaat all plants. These intervenions were successfully validated as in-plant poultry processing interventions. |
| Tompkins, N., J. Avens, P. Kendall, and M. Salman. 2008. Effect of boiling water carcass immersion on aerobic bacteria counts of poultry skin and processed ground poultry meat. Zoonoses Public Hlth. 55: 235-241. | Hot Carcass Ground Meat |
Poultry | Aerobic Plate Counts (APC) | (i) Boiling water carcass immersion for: 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 or 4 min. |
Bactericidal | (i) Boiling water carcass immersion for: Time: 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 or 4 min. Temperature: ∼95°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Immesion Point of Application (hot cx, cold cx, subprimal, trim): cold cx |
(i) Boiling water carcass immersion Time: 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 or 4 min. Temperature: ∼95°C |
There was a linear increase in bacterial destruction on skin with increased time in boiling water immersion. Reduction of skin bacteria to less than 1 log10 occurred when carcasses were immersed for 3 min or longer. Treating with boiling water and removing skin effectively reduced bacterial counts in ground meat to similar levels at all treatment times. |
| Yang, Z., Y. Li, and M. Slavik. 1998. Use of antimicrobial spray applied with an inside–outside birdwasher to reduce bacterial contamination on prechilled chicken carcasses. J. Food Prot. 61: 829-832. | Chilled Carcass | Poultry | Aerobic Plate Counts (APC) Salmonella Typhimurium |
(i) trisodium phosphate (TSP, 10%) (ii) lactic acid (LAC, 2%) (iii) cetylpyridinium chloride (CPC, 0.5%) (iv) sodium bisulfate (SBS, 5%) |
Bactericidal | (i) trisodium phosphate (TSP, 10%) Time: 17 s Temperature: 35°C Concentration: 10 % TSP Volume: NE Equipment Settings: I-O Birdwasher Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher. Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Cold cx (ii) lactic acid (LAC, 2%) Time: 17 s Temperature: 35°C Concentration: 2% lactic acid Volume: NE Equipment Settings: I-O Birdwasher Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher. Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Cold cx (iii) cetylpyridinium chloride (CPC, 0.5%) Time: 17 s Temperature: 35°C Concentration: 0.5% CPC Volume: NE Equipment Settings: I-O Birdwasher Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher. Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Cold cx (iv) sodium bisulfate (SBS, 5%) Time: 17 s Temperature: 35°C Concentration: 5.0% SBS Volume: NE Equipment Settings: I-O Birdwasher Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher. Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Cold cx |
(i) trisodium phosphate (TSP, 10%) Time: 17 s Temperature: 35°C Concentration: 10 % TSP Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher. (ii) lactic acid (LAC, 2%) Time: 17 s Temperature: 35°C Concentration: 2% lactic acid Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher. (iii) cetylpyridinium chloride (CPC, 0.5%) Time: 17 s Temperature: 35°C Concentration: 0.5% CPC Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher. (iv) sodium bisulfate (SBS, 5%) Time: 17 s Temperature: 35°C Concentration: 5.0% SBS Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher. |
All the chemical treatments reduced Salmonella on the chicken carcasses by approximately 2 10glO CFU per carcass. CPC was most effective at reducing total aerobes followed by SBS, LAC, and TSP. CPC was the most effective at reducing Salmonella and total aerobes on the chilled carcasses. |
| Russell, S., and Axtell, S. 2005. Monochloramine versus sodium hypochlorite as antimicrobial agents for reducing populations of bacteria on broiler chicken carcasses. Journal of Food Protection, 68 (4), 758-763. | Hot Carcass | Poultry | Escherichia coli (Generic) Listeria monocytogenes Salmonella spp. |
(i) Sodium Hypochlorite (SH) (ii) monochoramine (MON) |
Bactericidal | (i) Sodium Hypochlorite (SH) (different treatment aplications, identified as [a] and [b] below) Time: 1 h Temperature: NE Concentration: (a) 50 ppm (b) 20 ppm Volume: 10 ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): In the carcass chiller (ii) Monochloramine (MON) (different treatment aplications, identified as [a] and [b] below) Time: 1 h Temperature: NE Concentration: (a) 50 ppm (b) 20 ppm Volume: 10 ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): In the carcass chiller |
(i) Sodium Hypochlorite (SH) (two different treatments, identified as [a] and [b] below) Time: 1 h Concentration: (a) 50 ppm (b) 20 ppm Volume: 10 ml (ii) Monochloramine (MON) (two different treatments, identified as [a] and [b] below) Time: 1 h Concentration: (a) 50 ppm (b) 20 ppm Volume: 10 ml |
Antimicrobial was added in carcass chiller. MON resulted in a 0.89 log reduction. Carcass exposed to SH treatment had nominal increases (0.22 log CFU) in E. coli counts compared with controls. This study inicate that MON is superior to SH in reducing microbial populations in poultry chiller water |
| Sakhare, P., Sachindra, N., Yashoda, K., and Rao, D. 1999. Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass. Food Control, 10(3), 189-194. doi: 10.1016/S0956-7135(99)00017-1 | Hot Carcass | Poultry | Total Plate Count (TPC) Yeast Molds Coliforms Staphylococcus aureus |
Intervention was applied by spray or dipping (i) Acetic Acid (ii) Lactic Acid Spray |
Bactericidal | (i) Acetic Acid (different treatment aplications, identified as [a] and [b] below) Time: 60 s Temperature: NE Concentration: 0.5% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): (a) Dipped, (b) Spray Point of Application (hot cx, cold cx, subprimal, trim): After scalding, defeathering, and evisceration (ii) Lactic Acid Spray (different treatment aplications, identified as [a] and [b] below) Time: 60 s Temperature: NE Concentration: 0.25% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): (a) Dipped, (b) Spray Point of Application (hot cx, cold cx, subprimal, trim): After scalding, defeathering, and evisceration |
(i) Acetic Acid (two different trement aplications, identified as [a] and [b] below) Time: 60 s Concentration: 0.5% Treatment Application Type (spray/wash): (a) Dipped, (b) Spray Point of Application (hot cx, cold cx, subprimal, trim): After scalding, defeathering, and evisceration (ii) Lactic Acid Spray Time: 60 s Concentration: 0.25% Treatment Application Type (spray/wash): (a) Dipped, (b) Spray Point of Application (hot cx, cold cx, subprimal, trim): After scalding, defeathering, and evisceration |
Addition of lactic acid to scald water reduced the build up of the microbial load in scald water, thus minimising the chances of cross contamination from scald water, as a was evident from the lower micobial load on birds Both spray washing and dipping reduced microbail load on carcass surface |
| Sexton, M., Raven, G., Holds, G., Pointon, A., Kiermeier, A., and Sumner, J. 2007. Effect of acidified sodium chlorite treatment on chicken carcases processed in South Australia. International Journal of Food Microbiology, 115(2), 252-255. doi: 10.1016/j.ijfoodmicro.2006.10.023 | Hot Carcass | Poultry | Escherichia coli (Generic) Salmonella spp. Campylobacter spp. |
(i) Acidified Sodium Chlorite (Citric Acid) | Bactericidal | (i) Acidified Sodium Chlorite (Citric Acid) Time: 20 s Temperature: NE Concentration: 900 mg/kg Volume: 600 L Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dipped Point of Application (hot cx, cold cx, subprimal, trim): As they exited the screw chiller |
(i) Acidified Sodium Chlorite (Citric Acid) Time: 20 s Concentration: 900 mg/kg Volume: 600 L |
Prevalence E. coli, Salmonella, and Campylobacter was 100%, 90% and 100% respectively on untreated carcases Prevalence E. coli, Salmonella, and Campylobacter was 13%, 10% and 23% respectively on treated carcases |
| Sinhamahapatra, M., Biswas, S., Das, A., and Bhattacharyya, D. 2004. Comparative study of different surface decontaminants on chicken quality.British Poultry Science, 45(5), 624-630. doi: 10.1080/00071660400006552 | Hot Carcass | Poultry | Total Plate Count (TPC) Presumptice Coliform Count (PCC) |
Intervention was applied by spray or dipping (i) Hot Water (ii) Lactic Acid (iii) Acidified Sodium Chlorite (iv) Chlorine Solution |
Bactericidal | (i) Hot Water (different treatment aplications, identified as [a] and [b] below) Time: 60 s Temperature: 70 °C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): (a) Dipped, (b) Spray Point of Application (hot cx, cold cx, subprimal, trim): Carcass (ii) Lactic Acid Spray (different treatment aplications, identified as [a] and [b] below) Time: 30 s Temperature: 20 °C Concentration: 2.2 ml to 97.8 ml of distilled water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): (a) Dipped, (b) Spray Point of Application (hot cx, cold cx, subprimal, trim): Carcass (iii) Acidified Sodium Chlorite (different treatment aplications, identified as [a] and [b] below) Time: 5 s Temperature: Ambient Room Temperature Concentration: 1200 ppm Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): (a) Dipped, (b) Spray Point of Application (hot cx, cold cx, subprimal, trim): Carcass (iv) Chlorine Solution (two different trement aplications, identified as [a] and [b] below) Time: 5 min Temperature: NE Concentration: 50 ppm Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): (a) Dipped, (b) Spray Point of Application (hot cx, cold cx, subprimal, trim): Carcass |
(i) Hot Water (two different trement aplications, identified as [a] and [b] below) Time: 60 s Temperature: 70 °C (ii) Lactic Acid Spray (two different trement aplications, identified as [a] and [b] below) Time: 30 s Temperature: 20 °C Concentration: 2.2 ml to 97.8 ml of distilled water (iii) Acidified Sodium Chlorite (two different trement aplications, identified as [a] and [b] below) Time: 5 s Temperature: Ambient Room Temperature Concentration: 1200 ppm (iv) Chlorine Solution (two different trement aplications, identified as [a] and [b] below) Time: 5 min Concentration: 50 ppm |
Lactic acid dip and hot water dip were most effective for reducing TPC ASC and hot water in dip could diminish PCC |
| Wang, W., Li, Y., Slavik, M., and Xiong, H. 1997. Trisodium phosphate and cetylpyridinium chloride spraying on chicken skin to reduce attached Salmonella typhimurium. Journal of Food Protection, 60(8), 992-994. | Hot Carcass | Poultry | Salmonella Typhimurium | (i) Trisodium Phopshate (TSP) (ii) Cetylpyridinium Chloride (CPC) |
Bactericidal | (i) TSP (different treatment aplications, identified below) Time: 30 s Temperature: 10, 35 or 60 °C Concentration: 10% Volume: NE Equipment Settings: Distance between nozzle and skin was 13 cm Pressure Delivery: 30, 60, 90, 120 or 150 PSI (206.3, 413.7, 620.5, 827.4, 1034.2 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Carcass (ii) CPC (different treatment aplications, identified below) Time: 30 s Temperature: 10, 35 or 60 °C Concentration: 0.1% Volume: NE Equipment Settings: Distance between nozzle and skin was 13 cm Pressure Delivery: 30, 60, 90, 120 or 150 PSI (206.3, 413.7, 620.5, 827.4, 1034.2 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Carcass |
(i) TSP (different treatment aplications, identified below) Time: 30 s Temperature: 10, 35 or 60 °C Concentration: 10% Equipment Settings: Distance between nozzle and skin was 13 cm Pressure Delivery: 30, 60, 90, 120 or 150 PSI (206.3, 413.7, 620.5, 827.4, 1034.2 kPa) (ii) CPC (different treatment aplications, identified below) Time: 30 s Temperature: 10, 35 or 60 °C Concentration: 0.1% Equipment Settings: Distance between nozzle and skin was 13 cm Pressure Delivery: 30, 60, 90, 120 or 150 PSI (206.3, 413.7, 620.5, 827.4, 1034.2 kPa) |
Reduction ranges for TSP and CPC spraying treatments were 1.6 to 2.3 and 1.5 to 2.5 log respectively. Greater reductions were obtained in TSP spraying treatments in the high pressure range (120 to 150 PSI) and in the CPC spraying treatments at 10 °C |
| Whyte, P., Collins, J., McGill, K., Monahan, C., and O'Mahony, H. 2001. Quantitative investigation of the effects of chemical decontamination procedures on the microbiological status of broiler carcasses during processing. Journal of Food Protection, 64(2), 179-183. | Hot Carcass | Poultry | Escherichia coli (Generic) Enterobacteriaceae Salmonella spp. |
(i) Sodium Triphosphate (TSP) | Bactericidal | (i) Trisodium Phosphate (TSP) Time: 15 s Temperature: 20 °C Concentration: 10 % Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dipped Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration |
(i) Trisodium Phosphate (TSP) Time: 15 s Temperature: 20 °C Concentration: 10 % Treatment Application Type (spray/wash): Dipped |
TSP treatment resulted in reduction of 1.95 and 1.86 log units for E. coli and Enterobacteriacea respectively. Salmonella was not detected in any of the TSP treated carcasses. |
| Whyte, P., McGill, K., and Collins, J. 2003. An assessment of steam pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses. Food Microbiology, 20(1), 111-117. doi: 10.1016/S0740-0020(02)00084-9 | Hot Carcass | Poultry | Total Plate Count (TPC) Fecal Coliforms Campylobacter spp. Salmonella spp. |
(i) Sodium Dichloroisocyanurate | Bactericidal | (i) Sodium dichloroisocyanurate (NaDCC) (two different treatments applied, identified as [a] and [b] below) Time: 15 s Temperature: 20 °C Concentration: (a) 50 ppm (b) 100 ppm Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Immersion Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration |
(i) Sodium dichloroisocyanurate (NaDCC) (two different treatments applied, identified as [a] and [b] below) Time: 15 s Temperature: 20 °C Concentration: (a) 50 ppm (b) 100 ppm |
Salmonella were not detected in immersion water samples treated with either of the chlorine based compounds Reduced the numbers of fecal coliforms and campylobacters |
| Xiong, H., Li, Y., Slavik, M., and Walker, J. 1998. Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. Journal of Food Protection, 61(3), 272-275. | Hot Carcass | Poultry | Aerobic Plate Count (APC) Salmonella spp. |
(i) Trisodium Phopshate (TSP) (ii) Cetylpyridinium Chloride (CPC) (iii) Lactic Acid (iv) Grapefruit Seed Extract |
Bactericidal | (i) TSP (different treatment applied, identified [a] and [b] below) Time: 30 s Temperature: Room Temperature Concentration: (a) 5%, (b) 10% Volume: NE Equipment Settings: Distance between nozzle and skin was 15 cm Pressure Delivery: 30 PSI (207 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration (ii) CPC (different treatment applied, identified [a] and [b] below) Time: 30 s Temperature: Room Temperature Concentration: (a) 0.1%, (b) 0.5% Volume: NE Equipment Settings: Distance between nozzle and skin was 15 cm Pressure Delivery: 30 PSI (207 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration (iii) Lactic Acid (different treatment applied, identified [a] and [b] below) Time: 30 s Temperature: Room Temperature Concentration: (a) 1%, (b) 2% Volume: NE Equipment Settings: Distance between nozzle and skin was 15 cm Pressure Delivery: 30 PSI (207 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration (iv) Grapefruit Seed Extract (different treatment applied, identified [a] and [b] below) Time: 30 s Temperature: Room Temperature Concentration: (a) 0.1%, (b) 0.5% Volume: NE Equipment Settings: Distance between nozzle and skin was 15 cm Pressure Delivery: 30 PSI (207 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration |
(i) TSP (different treatment applied, identified [a] and [b] below) Time: 30 s Temperature: Room Temperature Concentration: (a) 5%, (b) 10% Equipment Settings: Distance between nozzle and skin was 15 cm Pressure Delivery: 30 PSI (207 kPa) (ii) CPC (different treatment applied, identified [a] and [b] below) Time: 30 s Temperature: Room Temperature Concentration: (a) 0.1%, (b) 0.5% Equipment Settings: Distance between nozzle and skin was 15 cm Pressure Delivery: 30 PSI (207 kPa) (iii) Lactic Acid (different treatment applied, identified [a] and [b] below) Time: 30 s Temperature: Room Temperature Concentration: (a) 1%, (b) 2% Equipment Settings: Distance between nozzle and skin was 15 cm Pressure Delivery: 30 PSI (207 kPa) (ii) Grapefruit Seed Extract (different treatment applied, identified [a] and [b] below) Time: 30 s Temperature: Room Temperature Concentration: (a) 0.1%, (b) 0.5% Equipment Settings: Distance between nozzle and skin was 15 cm Pressure Delivery: 30 PSI (207 kPa) |
Following chemical application, skin was rinsed with tap water for 30 sec at 207 kPa at room temperature CPC reduced Salmonella by 1.5 to 1.9 log units TSP resulted in a 2.1 to 2.2 log units reduction of Salmonella Grapefruit seed extract (DF-100) produced a 1.6 to 1.8 log units reduction of Salmonella Lactic Acid had Salmonella with a 2.2 log units reductions 0.5% CPC resulted in a greater reduction in Salmonella that 0.1% CPC |
| Purnell, G., K. Mattick, and T. Humphrey. 2004. The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry. Journal of Food Eng. 62:29-36. | Pieces | Poultry | Aerobic Plate Counts (APC) Enteribacteriaceae Campylobacter spp. |
Hot water wash | Bactericidal | Time: 30 seconds Temperature: 75 °C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): wash Time: 40 seconds Temperature: 70 °C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): wash |
Time: 30 seconds Temperature: 75 °C Time: 40 seconds Temperature: 70 °C |
APCs, Enterobacteriaceae and Campylobacter counts for treated samples were significantly lower than the controls (P=0.005), for up to 8 days under typical chilled storage conditions. Treatment at 75°C for 30s saw tearing of chicken skin as legs and wings were moved for packaging. Treatment at 70°C for 40s did not detrimentally affect the chicken skin. |
| Rodriguez de Ledesma, A. M., H. P. Riemann, and T. B. Farvar. 1996. Short time treatment with alkali and/or hot water to remove common pathogenic and spoilage bacteria from chicken wing skin. Journal of Food Protection 59:746-750. | Pieces | Poultry | Salmonella Typhimurium Listeria monocytogenes Staphylococcus aureus |
(i) trisodium phosphate dip (ii) hot water dip (iii) trisodium phosphate dip/hot water dip |
Bactericidal | (i) Time: 15 seconds Temperature: 10°C Concentration: 10% TSP Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip (ii) Time: 5 seconds Temperature: 95°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE (iii) Time: 15 sec TSP/ 5 sec water Temperature: 10°C/ 95°C Concentration: 10 % TSP Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): consecutive dips |
(i) Time: 15 seconds Temperature: 10°C Concentration: 10% TSP (ii) Time: 5 seconds Temperature: 95°C (iii) Time: 15 sec TSP/ 5 sec water Temperature: 10°C/ 95°C Concentration: 10 % TSP |
Mean reductions after treatment with TSP were 93.45% and 62.42% for S. typhimurium, 80.33% and 54.45% for S. aureus, and 39.04% and 81.41 % for L. monocytogenes. Similarly treatment with hot water resulted in reductions of 83.5% and 47.44%,90.19% and 91.49%, and 68.57% and 77.83%, respectively, for the three bacterial species. The combined effects of TSP and hot water were 94.76% and 99.67%,84.41 % and 96.68%, and 79.49% and 94.88%. |
| Slavik, M. F., J. W. Kim, M. D. Pharr, 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 57:234-236. | Chilled Carcass | Poultry | Campylobacter spp. | (i) trisodium phosphate dip | Bactericidal | Time: 15 seconds Temperature: 50 ° C Concentration: 10% TSP Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip |
Time: 15 seconds Temperature: 50 ° C Concentration: 10% TSP |
The levels of Campylobacter on carcasses were decreased by 1.5 and 1.2 logs in 1- and 6-day stored, TSP-treated carcasses, respectively (p < 0.05) (stored at 4°C). However, TSP treatment at 10°C reduced the level of Campylobacter only by 0.16 log (p > 0.10). |
| Whyte, P., J. Collins, K. McGill, and C. Monahan. 2002. Assessment of sodium dichloroisocyanurate in the control of microbiological cross-contamination in broiler carcass immersion chilling systems. Journal of Food Safety 22:55-65. | Hot Carcass | Poultry | Total Viable Counts Fecal coliforms Thermophilic Campylobacter Salmonella spp. |
(i) 50 ppm sodium dichloroisocyanurate (ii) 100 ppm sodium dichloroisocyanurate (iii) 50 ppm sodium hypochlorite |
Bactericidal | (i) Time:NE Temperature: NE Concentration: 50 ppm (1 1.67 g Aquatab tablet per 20L) Volume: 20 L H2O Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion (ii) Time:NE Temperature: NE Concentration: 100 ppm (2 1.67 g Aquatab tablet per 20L) Volume: 20L H2O Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion (iii) Time: NE Temperature: NE Concentration: 50 ppm Volume: 10.43mL of a 12% stock solution into 20L H2O Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion |
(i) Concentration: 50 ppm (1 1.67 g Aquatab tablet per 20L) Volume: 20 L H2O (ii) Concentration: 100 ppm (2 1.67 g Aquatab tablet per 20L) Volume: 20L H2O (iii) Concentration: 50 ppm Volume: 10.43mL of a 12% stock solution into 20L H2O |
Fecal coliform counts were significantly reduced in immersion water samples containing either of the chlorine based compounds when compared with untreated control samples (P< 0.01). The more concentrated 100 ppm NaDCC solutiondid not appear to reduce coliform counts more significant- ly than either of the 50 ppm concentrations. For Campylobacter significantly lower counts were recovered in both of the 50 ppm solutions of NaDCC and sodium hypochlorite (P < 0.01). Campylobacters were not detected in any of the consecutive carcass immersion water samples which contained the higher 100 ppm NaDCC concentration. No Salmonella were isolated in any of the chlorinated treatment solutions. |
| Jimenez, S. M., Caliusco, M. F., Tiburzi, M. C., Salsi, M. S., and Pirovani, M. E.2007. Predictive models for reduction of Salmonella Hadar on chicken skin during single and double sequential spraying treatmetns with acetic acid. Journl of Applied Microbiology, 103, 528-535. | Pieces | Poultry | Salmonella Hadar | i) Single sequential decontamination acetic acid treatment ii) double sequential decontamination acetic acid treatment | Bactericidal | i) SS treatment 3 groups in each treatment. First group containted 1% Acetic acid concentration, and sprayed for 22 seconds at 25°C. Second group contained 2.5% acetic acid concentration, and sprayed 13 seconds at 25°C. third group contained 2.5% acetic acid concentration, and sprayed 30 seconds at 55°C.Point of Interest is log reduction on carcass skin decontamination. ii) DSS treatment 3 groups in each treatment. First group contained 1% acetic acid concentration and sprayed 22 seconds at 25°C. Second group contained 2.5% acetic acid concentration and sprayed for 13 seconds at 25°C. Third group contained 2.5% acetic acid concentration and sprayed for 30 seconds at 55°C. Point of Interest is log reduction on carcass skin decontamination. | i) SS treatment 3 groups in each treatment. First group containted 1% Acetic acid concentration, and sprayed for 22 seconds at 25°C. Second group contained 2.5% acetic acid concentration, and sprayed 13 seconds at 25°C. third group contained 2.5% acetic acid concentration, and sprayed 30 seconds at 55°C. ii) DSS treatment 3 groups in each treatment. First group contained 1% acetic acid concentration and sprayed 22 seconds at 25°C. Second group contained 2.5% acetic acid concentration and sprayed for 13 seconds at 25°C. Third group contained 2.5% acetic acid concentration and sprayed for 30 seconds at 55°C. | |
| Jimenez, S. M., Destefanis, P., Slasi, M. S., Tiburzi, M.C., and Pirovani, M. E. 2005. Predictive model for reduction of Escherichia coli during acetic acid decontamination on chicken skin. Journal of Applied Microbiology, 99, 829-835. | Pieces | Poultry | Escherichia coli (Generic) | Multiple acetic acid interventions according to concentraction, exposure time, and solution temperateure. | Reducton | i) Control: There were 4 control groups all sprayed with 0% acetic acid concentration solution. The first was sprayed for 4 seconds at 37.5°C. Second group was sprayed for 17 seconds at 20.0°C. Third group was sprayed for 17 seconds at 55.0°C. Fourth group was sprayed for 30 seconds at 37.5°C. The point of this was to study the E. coli log reduction on poultry breast skin. ii) Treatmet Group 1: There were 5 groups all sprayed wih 1.4% acetic acid concentration solution. First group was sprayed for 4 seconds at 20.0°C. Second group was sprayed for 4 seconds at 55.0°C. Third group was sprayed for 17 seconds at 37.5°C. Fourth group was sprayed for 30 secons at 20.0°C. Fifth group ws sprayed for 30 seconds at 55.0°C. The point of this was to study the E. coli log reduction on poultry breast skin. iii) Treatment Group 2: There were 4 groups all sprayed with 2.8% acetic acid concentration treatment. First group was sprayed for 4 seconds at 37.5°C. Second group was sprayed for 17 secods at 20.0°C. Third Group was sprayd for 17 seconds at 55.0°C. Fourth group was sprayed for 30 seconds at 37.5°C.The point of this was to study the E. coli log reduction on poultry breast skin. | i) Control: There were 4 control groups all sprayed with 0% acetic acid concentration solution. The first was sprayed for 4 seconds at 37.5°C. Second group was sprayed for 17 seconds at 20.0°C. Third group was sprayed for 17 seconds at 55.0°C. Fourth group was sprayed for 30 seconds at 37.5°C. ii) Treatmet Group 1: There were 5 groups all sprayed wih 1.4% acetic acid concentration solution. First group was sprayed for 4 seconds at 20.0°C. Second group was sprayed for 4 seconds at 55.0°C. Third group was sprayed for 17 seconds at 37.5°C. Fourth group was sprayed for 30 secons at 20.0°C. Fifth group ws sprayed for 30 seconds at 55.0°C. iii) Treatment Group 2: There were 4 groups all sprayed with 2.8% acetic acid concentration treatment. First group was sprayed for 4 seconds at 37.5°C. Second group was sprayed for 17 secods at 20.0°C. Third Group was sprayd for 17 seconds at 55.0°C. Fourth group was sprayed for 30 seconds at 37.5°C. | i)Control: Group 1: 0.05 log reduction Group 2: 0.61 log reduction Group 3: 0.40 log reduction Group 4: 0.68 log reduction. Ii) Treatment group 1: Group 1: 0.59 log reduction Group 2: 0.05 log reduction Group 3: 0.91, 0.93 and 0.83 log reductions (multiple replications) Group 4: 0.90 log reduction Group 5: 0.86 log reduction. iii) Treatment Group 2: Group 1: 0.59 log reduction Group 2: 0.63 log reduction Group 3: 0.73 log reduction Group 4: 0.75 log reduction |
| Kim, C., Hung, Y. C., and Russel, S. M. 2005. Efficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industral poultry processing. Poultry Science, 84, 1778-1784. | Hot Carcass | Poultry | Campylobacter jejuni | i) Alkaline EO water ii) 10% Trisodium phosphate iii) Acedic EO water iv) Chlorinated water | Bactericidal | A combination of pre and post carcass spraying or immersion was used on all treatments. i) Alkaline EO water Evaluated in preventing and removing fecal contaminants on poultry carcasses. ii) 10% trisodium phosphate Evaluated in preventing and removing fecal contaminants on poultry carcasses. iii) Acedic EO water Evaluated in reducing populations of C. jejuni on poultry carcasses. iv) Chorlinated water Evaluated in reducing populations of C. jejuni on poultry carcasses. | A combination of pre and post carcass spraying or immersion was used on all treatments. i) Alkaline EO water ii) 10% trisodium phosphate iii) Acedic EO water iv) Chorlinated water | i) and ii) for both, and a combination of the two, pre-spraying had the higher hedonic scores. Alkaline EO water was the most effective treatment. Iii0 reduced initial population iv) reduced initial population. |
| Kim, C. R., and Marshall, D. L. 1999. Removal of Salmonella typhimurium attached to chicken skin by rinsing with trisodium phosphate solution: Scanning electron microscopic examination. Journal of Food Safety, 14, 77-84. | Pieces | Poultry | Aerobic plate counts (APC) | Dipping in 5% solutions of monopotassium phosphate (MKP), monosodium phosphate (MSP), sodium purophosphate (SPP), or trisodium phosphate (TSP) | Bactericidal | For all treatments the legs were submerged in the 5% phospahe solutions for 10 min. Then drained on sanitized stainless-steel grills for 2 min. Then stored for 12 days at 44°C. Interest was to assess the log reduction changes. | For all treatments the legs were submerged in the 5% phospahe solutions for 10 min. Then drained on sanitized stainless-steel grills for 2 min. Then stored for 12 days at 44°C. | TSP had greater antimicrobial activity with nearly 3 log reductions lower than the controls and other treatments after 12 days of storage at 4°C. |
| Kim, J. W., and Slavik, M. F. 1996. Cetylpuridinium chloride (CPC) treatment on poultry skin to reduce attached Salmonella. Journal of Food Protection, 59, 322-326. | Hot Carcass | Poultry | Salmonella Typhimurium | i) spraying CPC solution ii) Immersing in CPC solution | Bactericidal | (i) spraying 0.1% CPC solution at 15°C or 50°C against inoculated skin surface for I min at 138 kPa, and (ii) immersing inoculated skin surface in 0.1% CPC solution at room temperature for either 1 min, I min plus 2 min holding without CPC, or 3 min. Interest in its effectiveness in removing or killing salmonellae attached to poultry skin. |
(i) spraying 0.1% CPC solution at 15°C or 50°C against inoculated skin surface for I min at 138 kPa, and (ii) immersing inoculated skin surface in 0.1% CPC solution at room temperature for either 1 min, I min plus 2 min holding without CPC, or 3 min. |
CPC reduced Salmonellae by 0.9 to 1.7 log units (87-98%) |
| Kondjoyan, A., & Portanguen, S. 2008. Effect of superheated steam on the inactivation of Listeria innocua surfae-inoculated onto chicken skin. Journal of Food Microbiology, 127, 155-161. | Hot Carcass | Poultry | Listeria innocua | i) Superheated steam treatment ii) Non-superheated steam treatment | Bactericidal | For both treatments the skin was teated with the steam for 60 seconds. Measuring the bacterial inactivation at 10, 20, 30, 45 and 60 seconds. Interest is looking at the inactivation of the Listeria innocua at each time interval for steam treatments. | For both treatments the skin was teated with the steam for 60 seconds. Measuring the bacterial inactivation at 10, 20, 30, 45 and 60 seconds. | Superheated steam had the largest inactivation numbers. For the 10, 20 and 30 second time intervals there was a large inactivation number for both steam treatments, and the other time intervals had a less inactivation increase. The superheated steam 60 second time interval caused servre skin deterioration. |
| Li, Y., Kim, J. W., Slavik, M. F., Griffis, C. L., Walker, J. T., and Wang, H. 1994. Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic salts. Journal of Food Science, 59, 23-25. | Hot Carcass | Poultry | Salmonella Typhimurium | i) 1% NaCl salt solution ii) 1% Na2CO3 salt solution iii) 1% TSP salt solution iv) electrical stimulation | Bactericidal | Conductivity Range: 7.6 x 10^3 to 1.45 x 10^4μmho/cm because it doesn't have an harmful effect on product quality Electrical apparatus: 99.99% platinum wire with 0.8 mm diameter used to avoid metalic by-products that might affect cell growth. Electrical signals: 4mA/cm^2 current; 1kHz frequency; 50% duty cycle; voltage controlled under 100V. Interest because thermal effects on product. | Conductivity Range: 7.6 x 10^3 to 1.45 x 10^4μmho/cm Electrical apparatus: 99.99% platinum wire with 0.8 mm diameter Electrical signals: 4mA/cm^2 current; 1kHz frequency; 50% duty cycle; voltage controlled under 100V. | (Replicate 1/Replicate 2) NaCl: 6.71/4/62 log reduction NaCl + ES: 6.58/4.30 log reduction Na2CO3: 5.70/4.30 log reduction Na2CO3 + ES: 5.48/4.30 log reduction Na3PO4: 5.51/3.63 log reduction Na3PO4 + ES: 4.23/2.90 log reduction |
| Mullerat, J., Klapes, A., and Sheldon, B. W. 1994. Efficacy of Salmide, a sodium chlorite-based oxy-halogen disinfectant, to inactivate bacterial pathogens and extend shelf-life of broiler carcasses. Journal of Food Protection, 57, 596-603. | Hot Carcass | Poultry | Salmonella Typhimurium | i) Salmide ii) disodium ethylenediaminetetraacetic acid (EDTA) iii) sodium lauryl sulfate (SLS) iv) trisodium phsophate (Na3PO4) | Bactericidal | Salmide: stored at room temperature; stored in an amber glass round narrow-mouth bottles; Prepared with distilled deionized water at concentrations of 27, 54 and 81 mM as sodium chlorite; monitor stability by keeping concentraction at 260 nm. Application: Salmide was tested alone, and in combination of 1.34 mM EDTA, SLS or trisodium phosphate. Applied for 10 min at 37°C. interest in decreasing Salmonella typhimurium strain. | Salmide: stored at room temperature; stored in an amber glass round narrow-mouth bottles; Prepared with distilled deionized water at concentrations of 27, 54 and 81 mM as sodium chlorite; monitor stability by keeping concentraction at 260 nm. Application: Salmide was tested alone, and in combination of 1.34 mM EDTA, SLS or trisodium phosphate. Applied for 10 min at 37°C. | Salmonella on the skin was reduced by 57.3 to 85.2%. Each Salmide test concentration applied in combination with EDTA prudced S. typhimurium population reductions in excess of 97%. Salmide in combination with SLS reduced S. typhimurium population by 93.1 to 98.2%. Trisodium phosphate alone caused a 99.5% population reduction. This was not statistically different from the Trisodium phosphate in combination with Salmide. |
| Nassar, T. J., Al-Mashhadi, A. S., Fawal, A. K., and Shalhat, A. F. 1997. Decontamination of chicken carcasses artificially contaminated with Salmonella. Revue Scientifique et Tehnique, 16, 891-897. | Hot Carcass | Poultry | Samonella Virchow | i0 Carcass radiation of cobalt 60 ii0 calcium hypochlorite interventions at 20ppm, 50ppm, 100ppm and 200ppm iii0 lactic acid interventions at 0.5%, 0.75%, and 1% iv)Hydrogen peroxide interventions at 1%, 2% and 3% concentrations. | Bactericidal | 5 carcasses were treated and one control carcass were used to test each concentration of disinfectant and the radiation. All carcasses were immersed for 15 min. Each carcass was placed in a plastic bag and subjected to radiation from radioactive isotopes of cobalt 60. Interest is in the presence or absence of S. Virchow. | 5 carcasses were treated and one control carcass were used to test each concentration of disinfectant and the radiation. All carcasses were immersed for 15 min. Each carcass was placed in a plastic bag and subjected to radiation from radioactive isotopes of cobalt 60. | The number of carcasses hat gave positive Salmonella results decreased after chemical treatment. The carcasses subjected to 7 kGy of radiation the Salmonella was eliminated with no changes in appearance. (Only abstract was available) |
| Northcutt, J., Smith, D., Ingram, K. D., Hinton, A., Jr, and Musgrove, M. 2007. Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions. Poultry Science, 86, 2239-2244. | Hot Carcass | Poultry | Total aerobic plate count Escherichia coli (Generic) Salmonella spp. Campylobacter spp. |
i) spray wash with acidified electrolyzed oxidizing water (EO) ii) spray wash with Sodium hypochlorite (COCl) | Bactericidal | Carcass Treatment: held at room temperature (27°C) for 13 min. Interest based on line speed to allow for simulate the longest potential contamination time in a commercial facility. EO treatment: Applied in a whole carcass rinse for 5, 10, or 15 sec. EO containing 50 mg?L of tota lchlorine HOCl treatment: Whole carcass wash; 5, 10, or 15 sec treatment time; 50mg/L of sodium pypochlorite. Post treatment: Immediately after washing, carcasses were drained for approx. 1 min of excess solution and subjected to a whole carcass wash | Carcass Treatment: held at room temperature (27°C) for 13 min. EO treatment: Applied in a whole carcass rinse for 5, 10, or 15 sec. EO containing 50 mg?L of tota lchlorine HOCl treatment: Whole carcass wash; 5, 10, or 15 sec treatment time; 50mg/L of sodium pypochlorite. Post treatment: Immediately after washing, carcasses were drained for approx. 1 min of excess solution and subjected to a whole carcass wash | Both significantly reduced the levels of bacteria recovered from carcasses. EO had slightly lower levels of total aerobic bacteria. |
| Northcutt, J. K., Smith, D. P., Musgrove, M. T., Ingram, K. D., and Hinton, A. Jr.2005. Microbiological impact of spray washing broiler carcasses using different chlorine concentrations and water temperatures. Poultry Science, 84, 1648-1652. | Hot Carcass | Poultry | Total aerobic plate count | i) spray wash with chlorinated water 0 ppm ii) spray wash with chlorinated water 50 ppm | No effect | Carcass Treatment: held at room temperature for 12 min prior to washing in bird washer with a 80 psi for 5 seconds Chlorine level: 0 ppm or 50 ppm Temperature: 21.1, 43.3, or 54.4 °C | Carcass Treatment: held at room temperature for 12 min prior to washing in bird washer with a 80 psi for 5 seconds Chlorine level: 0 ppm or 50 ppm Temperature: 21.1, 43.3, or 54.4 °C | Chlorine level and water temperature didn't have an effect on total aerobic plate counts |
| Okolocha, E. C., and Ellerbroek, L. 2005. The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat. Food Control, 16, 217-225. | Hot Carcass | Poultry | Aerobic Plate Count Enterobacteriaceae Pseudomonas Lactobacillus |
i) 1% lactic acid ii) formulation of active constituents with lactic acid as activator iii) 10% trisodium phosphate | Bactericidal | Carcass Treatment: spray treatments were applied at a pressure of 300 kPa; dripping treatments using acids and alkali | Carcass Treatment: spray treatments were applied at a pressure of 300 kPa; dripping treatments using acids and alkali | Dripping treatment gave the best overall reduction effect. Acids and alkaline substances are viable tools for the decontamination of poultry carcasses. |
| Rathgeber, B. M., and Waldroup, A. L. 1995. Antibacterial activity of a sodium acid pyrophosphate product in chiller water against selected bacteria on broiler carcasses. Journal of Food Protection, 58, 530-534. | Hot Carcass | Poultry | Escherichia coli (Generic) Coliforms Aerobic plate count |
Brifisol K | Bactericidal | Carcass Treatment: Brifisol in chiller water at 1.5% concentraction at 1°C for 60 min. Interest on the reduction of selected bacteria. | Carcass Treatment: Brifisol in chiller water at 1.5% concentraction at 1°C for 60 min. | Significantly reduced E. coli, coliforms and aerobic plate count. |
| Riedel, C. T., Brondsted, L., Rosenquist, H., Haxgart, S. N., and Christensen, B. B. 2009. Chemical decontamination of Campylobacter jejuni on chicken skin and meat. Journal of Food Protection, 72, 1173, 1180. | Hot Carcass | Poultry | Campylobacter jejuni | i) tartaric acid ii) caprylic acid sodium salt iii) formic acid iv) lactic acid v) trisodium phosphate vi) capric acid sodium salt vii) grapefruit seed extract viii) chlorhexidine diacetate ix) cetylpyridinium chloride x) benzalkonium chloride | Bactericidal | Treatment Concentraptions: Tartaric acid: 2% Lactic acid: 2.5% Formic acid: 2% Trisodium phosphate: 10% Caprylic acid sodium salt: 5% Capric acid sodium salt: 5% Grapefruit seed extract: 1.6% Chlorhexidine diacetate salt hydrate: 1% Cetylpyridinium chloride: 0.5% Benzalkonium chloride: 1% Chemical Treatment: Chemical solutions were kept at room temperature. Samples were dipped in treatment for 15 sec, 1 min, 5 min or 15 min. Some samples were dipped then stored for 24 hours at 5°C before quantification. Interest in reduction of Campylobacter jejuni. | Treatment Concentraptions: Tartaric acid: 2% Lactic acid: 2.5% Formic acid: 2% Trisodium phosphate: 10% Caprylic acid sodium salt: 5% Capric acid sodium salt: 5% Grapefruit seed extract: 1.6% Chlorhexidine diacetate salt hydrate: 1% Cetylpyridinium chloride: 0.5% Benzalkonium chloride: 1% Chemical Treatment: Chemical solutions were kept at room temperature. Samples were dipped in treatment for 15 sec, 1 min, 5 min or 15 min. Some samples were dipped then stored for 24 hours at 5°C before quantification. | i) Treatment of skin samples for 1 min using tartaric acid (2%) and caprylic acid sodium salt (5%) were not statistically different from sterile water. ii) Statistically larger reductions (1.57 to 3.81 log) were caused by formic acid (2%), lactic acid (2.5%), trisodium phosphate (10%), capric acid sodium salt (5%), grapefruit seed extract (1.6%), and chlorhexidine diacetate salt hydrate (1%). iii)The most effective compounds were cetylpyridinium chloride (0.5%) and benzalkonium chloride (1%) However, when these treated samples were stored for 24 h at 5 C, cetylpyridinium chloride, benzalkonium chloride, and grapefruit seed extract were less effective. iv) treatment time for 15 min resulted in higher effectiveness of trisodium phosphate and formic acid. |
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