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Title: Effect of Immersion or Dry Air Chilling on Bacteria Recovery from Broiler Carcasses

Author
item HUEZO, R
item Northcutt, Julie
item Smith, Douglas
item FLETCHER, DANIEL
item Ingram, Kimberly - Kim

Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/5/2007
Publication Date: 8/8/2007
Citation: Huezo, R., Northcutt, J.K., Smith, D.P., Fletcher, D.L., Ingram, K.D. 2007. Effect of Immersion or Dry Air Chilling on Bacteria Recovery from Broiler Carcasses. Journal of Food Protection. 70:1829-1834.

Interpretive Summary: A study was conducted to investigate the effect of chilling method (air and immersion) on bacteria recovery from broiler carcasses. Live broilers were given a suspension containing bacteria. After a holding period, broilers were processed and the carcasses were cooled by tradition immersion chilling in ice water or by dry air. Overall, both chilling methods significantly reduced bacteria levels on the carcasses. No difference was observed in carcass bacteria counts between the two chilling methods. Air and immersion chilling reduced E. coli and coliforms levels by 90% as compared to non-chilled carcasses. Carcass chilling method had no effect on the number of Campylobacter and Salmonella or the prevalence of Campylobacter and Salmonella. However, post chill carcass counts of Campylobacter and Salmonella were significantly lower than the prechill carcass counts. These results demonstrate that air and immersion chilled carcasses, without any chemical intervention, are microbiologically comparable, and a 90% reduction in counts of bacteria can be obtained after chilling.

Technical Abstract: