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United States Department of Agriculture

Agricultural Research Service

Title: Microbiological Impact of Spray Washing Broiler Carcasses Using Different Chlorine Concentration and Water Temperatures

Authors
item Northcutt, Julie
item Smith, Douglas
item Musgrove, Michael
item Ingram, Kimberly
item Hinton, Jr, Arthur

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 25, 2005
Publication Date: October 5, 2005
Citation: Northcutt, J.K., Smith, D.P., Musgrove, M.T., Ingram, K.D., Hinton Jr, A. 2005. Microbiological impact of spary washing broiler carcasses using different chlorine concentrating and water temperatures. Poultry Science. 84:1648-1652.

Interpretive Summary: A study was conducted to investigate the microbiological impact of spray washing broiler carcasses using chlorinated water (0 or 50 PPM) at different temperatures (21.1, 43.3 or 54.4'C). A whole carcass rinse (WCR) was performed on each carcass before (initial) and after (final) spray washing. After the initial WCR, carcasses were intentionally contaminated with fecal material containing Campylobacter and a marker strain of Salmonella. Contaminated carcasses were held at room temperature for 12 min before washing in an inside-outside bird (80 PSI for 5 sec). Chlorine level and water temperature had no effect on the breast skin color. Moreover, chlorine level and water temperature had no effect on total aerobic bacteria, E. coli, and Campylobacter numbers recovered from the final WCR. Levels of bacteria found on carcasses before and after washing were 4.6, 3.6, and 3.5 log10 cfu/mL rinse for total aerobic bacteria, E. coli, and Campylobacter, respectively. Average counts for Salmonella after washing were 3.1 log10 cfu/mL rinse irrespective of water temperature or chlorine level. Under the conditions outlined in the present study, chlorine level and water temperature had no effect on skin color or broiler carcass microbiology. However, washing was effective overall in removing the fecal material and associated bacteria added to the carcasses.

Technical Abstract: A study was conducted to investigate the microbiological impact of spray washing broiler carcasses using chlorinated water (0 or 50 PPM) at different temperatures (21.1, 43.3 or 54.4'C). A whole carcass rinse (WCR) was performed on each carcass before (initial) and after (final) spray washing. After the initial WCR, carcasses were inoculated with 0.1 g of cecal material containing 2 x 105 cells per gram of Campylobacter and 2 x 105 cells per gram of nalidixic acid-resistant Salmonella. Carcasses were held at room temperature for 12 min before washing in an inside-outside bird (80 PSI for 5 sec). Chlorine level and water temperature had no effect on the breast skin color, with average values of L* = 66.6; a* = -0.09; b* = -0.05 (P < 0.05). Moreover, chlorine level and water temperature had no effect on total aerobic bacteria, E. coli, and Campylobacter numbers recovered from the final WCR. Levels of bacteria found on carcasses before and after washing were 4.6, 3.6, and 3.5 log10 cfu/mL rinse for total aerobic bacteria, E. coli, and Campylobacter, respectively. Average counts for nalidixic acid-resistant Salmonella after washing were 3.1 log10 cfu/mL rinse irrespective of water temperature or chlorine level (P < 0.05). Under the conditions outlined in the present study, chlorine level and water temperature had no effect on skin color or broiler carcass microbiology. However, washing was effective overall in removing the cecal material and associated bacteria added to the carcasses.

Last Modified: 4/16/2014