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The effectiveness of in-plant chlorination in poultry processing.

G C Mead, B W Adams, R T Parry

    British Poultry Science
    |September 1, 1975
    PubMed
    Summary
    This summary is machine-generated.

    In-plant chlorination showed limited effectiveness in reducing poultry carcass contamination during initial processing stages. However, it significantly reduced bacterial counts post-chilling, particularly for chlorine-resistant spoilage organisms.

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    Area of Science:

    • Food Science
    • Microbiology
    • Food Safety

    Background:

    • Poultry processing involves multiple steps where microbial contamination can occur.
    • Effective decontamination strategies are crucial for ensuring food safety and shelf-life.

    Purpose of the Study:

    • To evaluate the efficacy of in-plant chlorination in reducing microbial contamination on poultry carcasses.
    • To assess the impact of chlorination on specific bacterial populations, including Escherichia coli and spoilage pseudomonads.

    Main Methods:

    • Carcasses were sampled after plucking, evisceration, and post-chilling stages.
    • Available chlorine levels of 10 or 20 ppm were used in processing water.
    • Artificial contamination with Escherichia coli was performed to track cross-contamination.
    • Bacterial counts (faecal and spoilage) were enumerated before and after processing stages.

    Main Results:

    • Chlorination at 10 or 20 ppm showed minimal reduction in contamination after plucking or spray-washing.
    • Using 20 ppm chlorine in non-chilling systems led to a 10-fold reduction in bacterial counts post-chilling.
    • In-plant chlorination did not reduce cross-contamination during plucking or evisceration.
    • Poultry spoilage pseudomonads exhibited greater chlorine resistance than Escherichia coli.

    Conclusions:

    • In-plant chlorination is more effective when applied to the chilling system water supply.
    • Chlorination is recommended for processing water containing chlorine-resistant spoilage organisms.
    • Further optimization of chlorination strategies may be needed to address contamination during early processing stages.