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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: Chlorine Stabliizer for Poultry Processing

Location: Bacterial Epidemiology and Antimicrobial Resistance

2013 Annual Report


1a.Objectives (from AD-416):
Test use of proprietary chemical to maintain efficacy of chlorine in presence of heavy organic load.


1b.Approach (from AD-416):
Apply proprietary chemical with chlorine in chill tank and measure the effect on bacterial numbers as compared to control tank.


3.Progress Report:

This research relates directly to inhouse objective 3. Evaluate the potential for protozoa and other biological controls to be used as intervention or mitigation strategies for human pathogens in poultry processing and processing facilities.

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.


Last Modified: 7/28/2014
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