Chlorine, Acid, and Heat Treatments to Eliminate Salmonella on Broiler Carcasses

Thomson, James E.; Cox, N. A.; Bailey, J. S.

doi:10.3382/ps.0551513

Cited by 27 publications

(14 citation statements)

References 19 publications

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“…The combination of succinic acid exposure with heat treatment was shown by Cox et al (1974b) to retard poultry spoilage, but it resulted in bleached skin and a "cooked" appearance. Thomson et al (1976) found similar results with a combination of chlorine and succinic acid at 55 C.…”

Section: Introductionsupporting

confidence: 64%

Development of Antimicrobial Agents for the Extension of Poultry Shelf-Life

1978

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Fifty three chemicals were evaluated for their antimicrobial activity around neutral pH against five predominant cultures isolated from spoiled poultry and three reference organisms. Eleven of these chemicals were found to be effective in the desired pH range of 6.5 to 7.5. Two of the eleven chemicals, iodoacetamide and chloroacetamide, were found to inhibit the growth of spoilage organisms at concentrations of 30 and 80 ppm respectively. Freshly processed broilers were immersed in solutions of these two chemicals, drained, packed in polyethylene bags, and held at 5 C until spoilage ensued. Birds treated with solutions of iodoacetamide and chloroacetamide at 5000 ppm were found to have average shelf-lives of about 11 and 10 days respectively compared to a shelf-life of 7.5 days for the control samples.

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Section: Introductionsupporting

confidence: 64%

Development of Antimicrobial Agents for the Extension of Poultry Shelf-Life

1978

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“…Water or chemical spraying has been proposed as a practical method for controlling bacterial contamination during poultry processing (Li et al, 1995;Mulder, 1993;Smulders, 1987;Thomson et al, 1976;Whitehead et al, 1973).…”

Section: Introductionmentioning

confidence: 99%

Chemical Spray Conditions for Reducing Bacteria on Chicken Skins

Xiong

Slavik

et al. 1998

Journal of Food Science

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Chemical spray parameters, including temperature, pressure and exposure time, were evaluated for their effects on reducing Salmonella typhimurium on chicken skins. Pre-chilled chicken carcass skins were inoculated with S. typhimurium and sprayed with 0.1% cetylpyridinium chloride (CPC), 10% trisodium phosphate (TSP), or 2% lactic acid (LA). In the CPC spray, the 40ЊC treatments resulted in the greatest bacterial reduction. The most effective spray temperatures for LA and TSP treatments were 40 to 55ЊC. All chemical spray treatments at 207-1034 kPa reduced S. typhimurium. The reduction of S. typhimurium was greatest in all treatments when sprayed with 90 sec spray and 90 sec setting time.

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“…Thomson et al (1976) showed that chlorine (50 mg/l), when added to an immersion pre-chill treatment, was effective at preventing cross-contamination of carcasses with Salmonella. Similarly, Bailey et al (1986) found that using chlorine (40 mg/l) in wash water could combat bacteria present on a chicken and reduce the presence of Salmonella by 96 per cent, compared with a 50 per cent reduction when using an unchlorinated water spray.…”

Section: Risks Of Poultry Meat and Chlorinementioning

confidence: 99%

Risk Regulation, Science, and Interests in Transatlantic Trade Conflicts

Hornsby¹

2014

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The global political economy is in flux as a series of cumulative crises impacts its organization and governance. The IPE series has tracked its development in both analysis and structure over the last three decades. It has always had a concentration on the global South. Now the South increasingly challenges the North as the centre of development, also reflected in a growing number of submissions and publications on indebted Eurozone economies in Southern Europe.An indispensable resource for scholars and researchers, the series examines a variety of capitalisms and connections by focusing on emerging economies, companies and sectors, debates and policies. It informs diverse policy communities as the established trans-Atlantic North declines and 'the rest', especially the BRICS, rise.

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Chlorine, Acid, and Heat Treatments to Eliminate Salmonella on Broiler Carcasses

Cited by 27 publications

References 19 publications

Development of Antimicrobial Agents for the Extension of Poultry Shelf-Life

Development of Antimicrobial Agents for the Extension of Poultry Shelf-Life

Chemical Spray Conditions for Reducing Bacteria on Chicken Skins

Risk Regulation, Science, and Interests in Transatlantic Trade Conflicts

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