2013 Annual Report
Risk of cross-contamination with food-borne pathogens such as Salmonella and Campylobacter during poultry processing remains of great concern to the poultry industry. One potential cross-contamination step in processing is chilling. The purpose of this research was to evaluate the efficacy of a chill additive, T-128, at reducing levels of Salmonella and Campylobacter transfer during chilling. Experiments were conducted to evaluate the effectiveness of T-128 alone as well as T-128 plus the addition of 50 ppm chlorine against Salmonella and Campylobacter. Based on the results of microbial reduction and chlorine interaction, pilot scale experiments were done to evaluate if bench-scale trends withheld through scale up. Reduction trends throughout all experiments suggests that immersion chilling using T-128 in conjunction with chlorine provides an effective and practical intervention strategy for controlling Salmonella and Campylobacter in poultry processing plants.