Effect of Postchill Washing on Bacterial Counts of Broiler Chickens

Abstract

THE presence of spoilage microorganisms and organisms of public health significance on the surface of processed poultry has resulted in continued research directed toward minimizing microbial incidence and development. Through the years in-plant chlorination (Goresline et al., 1951; Somers, 1951; Miller, 1953; Drewniak et al., 1954; Ziegler and Stadelman, 1955; and Mercer, 1964), antibiotics (summarized by Ayres, 1962), polyphosphates (Spencer and Smith, 1962; Elliot et al., 1964; and Steinhauer and Banwart, 1964) and changes in processing procedures (Ziegler and Stadelman, 1955; Essary et al., 1958; Thomson and Kotula, 1959; Essary and Howes, 1960; May, 1961; Kotula and Kinner, 1964; and Salzer, 1965) have been advocated for the control of these organisms. Chilling in continuous chillers has also been shown to reduce bacterial counts on chickens (Kotula et al., 1962). Because with water chilling, birds are placed in a common bath, the numbers of organisms on the birds’ surface is affected . . .