Poultry Science · 1980 · 84 citations · 16 references
AgricultureMicrobiologyPoultry SciencePoultry MicrobiologyPoultry ProcessingWater TreatmentBroiler Carcass QualityBroiler Meat QualityBroiler ProcessingCarcass ChillingMicrobial QualityPoultry HygieneBroiler ChillingBroiler Hatchery HygieneBroiler Microbial ContaminationBroiler SanitationBroiler Water Quality ManagementChill QualityChiller SystemsWater Chilling
Chiller water in a commercial broiler processing plant was treated with 20 ppm chlorine (Cl2), 34 ppm Cl2, 5 ppm chlorine dioxide (ClO2), or 3 ppm ClO2. Microbiologically, water samples were significantly better when 34 ppm Cl2 or 5 ppm ClO2 rather than 20 ppm Cl2 or 3 ppm ClO2 was used. Despite differences in chill-water quality, all treatments significantly reduced bacterial counts of carcasses over those chilled in untreated water, although there was no significant difference in carcass counts among different treatment groups.
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