We thank P.M. Matsler and J.P. Huang for technical assistance. This research was funded by the Food Safety Consortium and the Southeastern Poultry & Egg Association.
Pre-Chill Spray of Chicken Carcasses to Reduce Salmonella typhimurium
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 605–607, May 1997
How to Cite
LJ, Y., SLAVIK, M. F., WALKER, J. T. and XIONG, H. (1997), Pre-Chill Spray of Chicken Carcasses to Reduce Salmonella typhimurium. Journal of Food Science, 62: 605–607. doi: 10.1111/j.1365-2621.1997.tb04441.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 6/14/96; revised 10/30/96; accepted 11/20/96.
A test chamber was designed and constructed and prechill chicken carcasses inoculated with Salmonella typhimurium were treated in it. They were sprayed with tap water, 0.85% sodium chloride (NaCl), 5% or 10% trisodium phosphate (TSP), 5% or 10% sodium bisulfate (SBS), 0.1% cetylpyridinium chloride (CPC), or 1% lactic acids (LAC) at 207, 345 or 827 kPa pressure for either 30 or 90 sec exposure time. Samples were taken from carcass wash water to determine the most probable number of Salmonella. Compared to tap water spraying, 0.85% NaCl spraying did not significantly reduce Salmonella. The greatest reductions of S. typhimurium, by 10% TSP, 10% SBS, 0.1% CPC or 1% LAC spraying, were 3.7, 2.4, 1.6 or 1.6 log in 90 sec treatments, respectively.