Production and Processing Studies to Reduce the Incidence of Salmonellae on Commercial Broilers ^{1, 2}

A series of experiments have been conducted at the University of Arkansas over the last two years in efforts to decrease the incidence of salmonellae on commercial broilers. These experiments have concentrated on feeding trials in efforts to alter intestinal microflora, and processing trials in which chemical additives have been evaluated. A buffered propionic acid compound was fed at various concentrations for specific time periods and the cecal tonsils, small intestine, litter, and processed carcasses were tested for salmonellae and other organisms. In a separate series of trials a variety of chemicals were added to the scald, chill, scald and chill, or used as pre- or post-chill dips or sprays in efforts to decrease carcass contamination with salmonellae and extend product shelflife. Feeding trials indicate that the addition of a buffered propionic acid can alter intestinal microflora and decrease contamination of the processed carcass without adversely affecting live bird performance. Processing trials indicate that certain chemicals such as lactic acid can be used in a variety of ways to either decrease or eliminate salmonellae from the carcass and extend shelflife of processed broilers. However, some chemicals at high concentrations may produce undesirable organoleptic characteristics.