[Physical methods (ultrasound) and disinfecting agents for decontaminating the water in poultry meat processing]

Productional and laboratory experiments were carried out to study the effect of ultra sound with a view to decontaminating the water in the vats for cooling poultry carcasses and skin cover as well as that of disinfection means (inkosan, actofor, yomil S, chalamide, and chloramin). In vitro studies revealed that the use of ultra sound in the decontamination of cooling water and poultry meat surface did not produce the necessary effect. The iodofor preparations inkosan and yomil S as well as the agents chalamide and chloramine added in fixed concentrations to the water in cooling vats were not shown to be able to inactivate Salmonella organisms on the surface of experimentally contaminated poultry carcasses. Inkosan at the rate of 1:1000, and yomil S at 0.2 and 0.4 per cent produced a 100 per cent bactericidal effect against the microflora in vat waters regardless of their initial contamination. Except for yomil S at 0.4 per cent these agents did not affect the organoleptic properties of poultry meat.