Pre-chill spray of chicken carcasses to reduce Salmonella typhimurium

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 605-607

  Li, Yanbin ^a   Slavik, Michael F ^b   Walker, Joel T ^a   Xiong, Hua ^a  

^a 3202 Bell Engineering Center   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Antimicrobial; Chicken; Pre chill; Salmonella

Indexed keywords

GALLUS GALLUS; SALMONELLA; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0030921006     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04441.x     Document Type: Article

References (30)

1. Bean, N.H. and Griffin, P.M. 1990. Foodborne disease outbreaks in the United States, 1973-1987: pathogens, vehicles, and trends. J. Food Prot. 53: 804-817.
2. Bender, F.G. and Brotsky, E. 1991. Process for treating poultry carcasses to control Salmonella growth. U.S. Patent 5,069,992.
3. Cox, N.A., Thomson, J.E., and Bailey, J.S. 1983. Procedure for isolation and identification of Salmonella from poultry carcasses. Agricultural Handbook Number 603. USDA Agricultural Research Service, Washington. DC.
4. Dickens, J.A., Lyon, B.G., Whittemore, A.D., and Lyon, C.E. 1994. The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor. Poultry Sci. 73: 576-581.
5. Dickson, J.S. and Anderson, M.E. 1992. Microbiological decontamination of food animal carcasses by washing and sanitizing systems: A review. J. Food Prot. 55(2): 133-140.
6. Dicksons, J.A., Cox, N.A., Bailey, J.S., and Thomson, J.E. 1985. Automated microbiological sampling of broiler carcasses. Poultry Sci. 64: 1116-1120.
7. Izat, A.L., Colberg, M., Thomas, R.A., Adams, M.H., and Driggers, C.D. 1990. The effects of lactic acid in processing waters on the incidence of Salmonella on commercial broilers. J. Food Qual. 13: 295-306.
8. Jones, F.T., Axtell, R.C., Rivers, D.V., Scheider, S.E., Tarver, F.R. Jr., Walker, R.L., and Wineland, M.J. 1991a. A survey of Campylobacter jejuni contamination in modern broiler production and processing systems. J. Food Prot. 54: 259-262.
9. Jones, F.T., Axtell, R.C., Rivers, D.V., Scheider, S.E., Tarver, F.R. Jr., Walker, R.L., and Wineland, M.J. 1991b. A survey of Salmonella contamination in modern broiler production. J. Food Prot. 54: 502-506.
10. 4) treatment. J. Food Safety 14: 9-17.
11. Lattin, D.L., Breen, P.J., Compadre, C.M., Fifer, E.K., Salari, H., Slavik, M.F., and Engler, P.V. 1994. The use of quaternary ammonium compounds to remove Salmonella contamination from meat products. U.S. Patent 863,445.
12. Lillard, H.S. 1980. Effect on broiler carcasses and water of treating chiller water with chlorine or chlorine dioxide. Poultry Sci. 59: 1761-1766.
13. Lillard, H.S. 1994. Effect of trisodium phosphate on salmonellae attached to chicken skin. J. Food Prot. 57: 465-469.
14. Lillard, H.S. and Thomson, J.E. 1983. Efficiency of hydrogen peroxide as a bactericide in poultry chiller water. J. Food Sci. 48: 125-126.
15. Mead, G.C., Adams, B.W., and Parry, R.T. 1975. The effectiveness of in-plant chlorination in poultry processing. Brit. Poultry Sci. 16: 517-526.
16. Morrison, G.J. and Fleet, G.H. 1985. Reduction of Salmonella on chicken carcasses by immersion treatments. J. Food Prot. 48: 939-943.
17. Mulder, R.W.A.W., van der Hulst, M.C., and Bolder, N.M. 1987. Salmonella decontamination of broiler carcasses with lactic acid, L-cysteine, and hydrogen peroxide. Poultry Sci. 66: 1555-1557.
18. Notemans, S., and Kampelmacher, E.H. 1975. Heat destruction of some bacterial strains attached to broiler skin. Br. Poult. Sci. 16: 351-361.
19. Peeler, J.T., Houghtby, G.A., and Rainosek, A.V. 1992. The most probable number technique. In Compendium of Methods for the Microbiological Examination of Foods, 3rd ed., C. Vanderzant and D.F. Splittsoesser (Ed.), p. 105-120. American Public Health Association, Inc., Washington, DC.
20. SAS Institute, Inc. 1993. SAS/STAT User's Guide. SAS Institute, Inc., Cary, NC.
21. Sheldon, B.W. and Brown, A.L. 1986. Efficacy of ozone as a disinfectant for poultry carcasses and chiller water. J. Food Sci. 51: 305-309.
22. Slavik, M.F., Kim, J.W., Phar, M.D., Raben, D.P., Tsai, S., and Lobsinger, C.M. 1994. The effect of trisodium phosphate on Campylobacter attached to post-chill chicken carcasses. J. Food Prot. 57: 324-326.
23. Slavik, M.F., Kim, J.W., and Li, Y. 1995. Cetylpyridinium chloride treatment of poultry skin to reduce attached Salmonella. J. Food Prot. 59: 322-326.
24. Swartz, W.E. 1994. Trisodium phosphate for poultry processing. A presentation at Ozark IFT Symposium, Springdale, AR.
25. Thomson, J.E., Cox, N.A., and Bailey, J.S. 1976. Chlorine acid, and heat treatment to eliminate Salmonella on broiler carcasses. Poultry Sci. 55: 1513-1517.
26. Thomson, J.E., Cox, N.A., Whitehead, K.W., and Mercuri, A.J. 1974. Effect of hot spray washing on broiler carcass quality. Poultry Sci. 53: 946-952.
27. Thomson, J.E., Cox, N.A., Bailey, J.S., and Islam, M.N. 1981. Minimizing Salmonella contamination on broiler carcasses with poly (hexamethylenebiguanide hydrochloride). J. Food Prot. 44: 440-441.
28. van de Marel, G.M., van Logtestijin, J.G., and Mossel, D.A.A. 1988. Bacteriological quality of broiler carcasses as affected by in plant lactic acid decontamination. Int. J. Food Microbiol. 6: 31-42.
29. Yang, P.P.W. and Chen, T.C. 1979. Stability of ozone and its germicidal properties on poultry meat microorganisms in liquid phase. J. Food Sci. 44: 502-504.
30. Zeitoun, A.A.M. and Debrevere, J.M. 1990. The effect of treatment with buffered lactic acid on microbial decontamination and on shelf life of poultry. Int. J. Food Microbiol. 11: 305-312.