Effect of Postchill Washing on Bacterial Counts of Broiler Chickens

Kotula, A. W.; Banwart, George J.; Kinner, J. A.

doi:10.3382/ps.0461210

Cited by 16 publications

(9 citation statements)

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“…chlorine in the final spray washer reduced microbial counts more effectively than plain water. Shelf life was extended by chlorine in the chill water (Dawson et al, 1956;McVicker et al, 1958;Mailman et al, 1959;Ranken et al, 1965;Patterson, 1968a), but post chill dip or spray in chlorine solutions had no effect (Kotula et al, 1967;Ziegler and Stadelman, 1955). Wabeck et al (1968) found no reduction in total counts on chicken drumsticks treated with 20 p.p.m.…”

Section: Introductionmentioning

confidence: 93%

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

1976

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Section: Introductionmentioning

confidence: 93%

“…chlorine significantly reduced artificially inoculated salmonellae on chicken skin. Kotula et al (1967) found significantly fewer Sa/mone//a-contaminated carcasses among those washed in water spray after chilling with 50 p.p.m. chlorine than without chlorine.…”

Section: Introductionmentioning

confidence: 96%

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

1976

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“…One part was taken for analysis immediately after treatment at 0 h while the remaining two parts were kept at 4 C, one for 24 h and another for 48 h for subsequent experiment and analysis. Determination of application time of the various treatments was based on observations of previous workers (Kotula et al, 1967;Wabeck et al, 1968;Cox et al, 1974;Mulder et al, 1987;Izat et al, 1990;Berrang et al, 2000;Kemp et al, 2000). Nine birds were taken for every trial, out of which one was kept as control, 4 were dipped and 4 were sprayed separately by each treatment solution.…”

Section: Preparation Of Treatment Solutionmentioning

confidence: 99%

Comparative study of different surface decontaminants on chicken quality

Sinhamahapatra

Biswas²,

Das³

et al. 2004

British Poultry Science

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(1) A comparative study on the effect of different surface decontaminants: hot water at 70 degrees C for one minute; 2% lactic acid for 30 s; 1200 p.p.m. acidified sodium chlorite (ASC) solution for 5 s and 50 p.p.m. chlorine solution for 5 min in the form of dips and sprays on the surface of dressed broilers for 0, 24 and 48 h of storage was conducted. (2) The variables studied were, total plate count (TPC), presumptive coliform count (PCC), pH and extract release volume (ERV). All treatments reduced TPC and PCC. (3) Lactic acid dip and hot water dip were the most effective for reducing TPC (1.36 and 1.28 log/cm2, respectively) with no significant difference between them. (4) ASC and hot water in dip could diminish PCC (1.37 and 1.34 log/cm2, respectively) and did not vary significantly. (5) No treatment affected muscle pH, water holding capacity (WHC), ERV, appearance, smell, tenderness and overall acceptability of treated broilers significantly. (6) Hot water treatment is the cheapest, most convenient and simplest decontamination technique for hygienic and wholesome poultry production.

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“…The temperature of the water at the surface and the method of applying the water are the two most important factors in microbial removal and/or inactivation. Spray washing with cold water has been studied by a number of groups (Abu-Ruwaida, Sawaya, Dashti, Murad, & Al-Othman, 1994;Kotula, Banwart, & Kinner, 1967;May, 1974;Mulder & Veerkamp, 1974;Notermans, Terbijhe, & van Schothorst, 1980). Washing poultry carcasses with cold water has been shown to be effective in removing physical contaminants such as soil, feathers and other debris, however its effect on bacterial numbers is marginal.…”

Section: Introductionmentioning

confidence: 97%