Poultry

Show entries

Search:

Reference	Product	Type of Meat	Microorganism Tested	Process / Intervention	Pathogen Effect	Operational Parameters	Critical Operational Parameters	Comments
Anang, D., G. Rusul, J. Bakar, and F. Ling. 2007. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157 : H7 in chicken breast stored at 4 degrees C. Food Control 18: 961-969. doi:10.1016/j.foodcont.2006.05.015	Pieces	Poultry	Listeria monocytogenes Salmonella Enteritidis Escherichia coli O157:H7	(i) Lauricidin (ii) Lactic Acid	Bactericidal	(i) Lauricidin Time: 10, 20, or 30 min Temperature: NE Concentration: 0.5, 1, 1.5, or 2% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Pieces (ii) Lactic Acid Time: 10, 20, or 30 min Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Pieces	(i) Lauricidin Time: 10, 20, or 30 min Concentration: 0.5, 1, 1.5, or 2% (ii) Lactic Acid Time: 10, 20, or 30 min	Lauricidin was more effective in reducing L. monocytogenes, S. enteritidis, and E. coli O157:H7 Dipping in Lauricidin for 30 min caused a significant reduction in L. monocytogenes, S. enteriditis, and E. coli O157:H7 when compared to dipping for 10 or 20 min Lactic Acid caused a higher reduction in S. enteritidis and E. coli O157:H7
Atterbury, R., P. Connerton, C. Dodd, C. Rees, and I. Connerton. 2003. Application of host-specific bacteriophages to the surface of chicken skin leads to a reduction in recovery of Campylobacter jejuni. Applied and Environmental Microbiology 69: 6302-6306. doi:10.1128/AEM.69.10.6302-6306.2003	Hot Carcass	Poultry	Campylobacter jejuni	(i) Bacteriophages	Bactericidal	(i) Bacteriophages (C. jejuni NCTC 12662 PT14) Time: NE Temperature: NE Concentration: 108 PFU per ml by dilution in SM buffer (50 mM Tris-Cl, pH 7.5, supplemented with 0.1 M NaCl, 8 mM MgSO407H2O, and 0.01% gelatin Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): subprimals	(i) Bacteriophages (C. jejuni NCTC 12662 PT14) Concentration: 108 PFU per ml by dilution in SM buffer (50 mM Tris-Cl, pH 7.5, supplemented with 0.1 M NaCl, 8 mM MgSO407H2O, and 0.01% gelatin	The phage exhibited a control effect even in the absence of host growth
Avens, J., S. Albright, A. Morton, B. Prewitt, P. Kendall, and J. Sofos. 2002. Destruction of microorganisms on chicken carcasses by steam and boiling water immersion. Food Control 13: 445-450. doi:10.1016/S0956-7135(01)00073-1	Hot Carcass	Poultry	APC	(i) Boiling Water (ii) Flowing Steam	Bactericidal	(i) Boiling Water Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 95°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): hot carcass (ii) Flowing Steam Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 96-98 Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Hot carcass	(i) Boiling Water Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 95°C (ii) Flowing Steam Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 96-98°C	Thermal destruction endpoint of <10 aerobic microbes per cm2 was achieved by boiling water or flowing steam for 3 min Increasing exposure past 3 min did not further decrease APC
Bashor, M., K.M. Keener, P.A. Curtis, B.W. Sheldon, S. Kathariou, and J. Osborne. 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poultry Sci. 83: 1232-1239.	Hot Carcass	Poultry	Campylobacter spp.	Carcass Washer	Bactericidal	Carcass Washer Plant A Washer 1 Time: NE Temperature: NE Concentration: 25ppm Chlorine Volume: 208.2 L per minute Equipment Settings: NE Pressure Delivery: 620.5 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 2 Time: NE Temperature: NE Concentration: NE Volume: 189.3L per minute Equipment Settings: NE Pressure Delivery:551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 3 Time: NE Temperature: NE Concentration: NE Volume: 283.9 L per minute Equipment Settings: NE Pressure Delivery: 275.8 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant B (Series of 3 washers, post-treatement was sampled after combination) Time: NE Temperature: NE Concentration: 35 ppm chlorine/NE/NE Volume: 132.5/227.1/68.1 L per minute Equipment Settings: NE Pressure Delivery: 1241.1/620.5/413.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant C (Series of 3 washers and TSP rinse, post-treatement was sampled after combination) Time: NE, TSP: 11 s Temperature: NE Concentration: 35/NE/25 ppm Chlorine, TSP: 12%, pH 11.0 Volume: 302.8/227.1/68.1 L per minute Equipment Settings: NE Pressure Delivery: 413.7/379.2/344.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank TSP Spray Plant C Time: 11 s Temperature: NE Concentration: 12%, pH 11.0 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post Wash, Pre-chill tank Carcass Washer Plant D (Series of 2 washers and ASC rinse, post-treatement was sampled after combination) Time: NE, ASC: 15s Temperature: 63 °C/NE Concentration: NE/35 ppm Chlorine, ASC: 1200 ppm at pH 2.5 Volume: 151.4/227.1 L per minute Equipment Settings: NE Pressure Delivery: 344.7/551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank ASC Plant D Time: ASC: 15s Temperature: NE Concentration: 1200 ppm at pH 2.5 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post wash, Pre-chill tank	Carcass Washer Plant A Washer 1 Concentration: 25ppm Chlorine Volume: 208.2 L per minute Pressure Delivery: 620.5 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 2 Volume: 189.3L per minute Pressure Delivery:551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 3 Volume: 283.9 L per minute Pressure Delivery: 275.8 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant B (Series of 3 washers, post-treatement was sampled after combination) Concentration: 35 ppm chlorine/NE/NE Volume: 132.5/227.1/68.1 L per minute Pressure Delivery: 1241.1/620.5/413.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant C (Series of 3 washers and TSP rinse, post-treatement was sampled after combination) Time: NE, TSP: 11 s Temperature: NE Concentration: 35/NE/25 ppm Chlorine, TSP: 12%, pH 11.0 Volume: 302.8/227.1/68.1 L per minute Equipment Settings: NE Pressure Delivery: 413.7/379.2/344.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank TSP Spray Plant C Time: 11 s Temperature: NE Concentration: 12%, pH 11.0 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post Wash, Pre-chill tank Carcass Washer Plant D (Series of 2 washers and ASC rinse, post-treatement was sampled after combination) Time: NE, ASC: 15s Temperature: 63 °C/NE Concentration: NE/35 ppm Chlorine, ASC: 1200 ppm at pH 2.5 Volume: 151.4/227.1 L per minute Equipment Settings: NE Pressure Delivery: 344.7/551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank ASC Plant D Time: ASC: 15s Temperature: NE Concentration: 1200 ppm at pH 2.5 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post wash, Pre-chill tank	In Plant A, the use of a single washer was sufficient to reduce Campylobacter populations. The population after the second washer was not significantly lower than after the first. The combination of all three washers reduced Campylobacter by 64.5% (log 0.45 CFU/mL) In plant B, all washers in combination reduced Campylobacter by 13.3 to 30% (0.26 to 0.66 log CFU/mL) depending on season. In plant C, the combination of 3 washers resulted in a reduction of log 0.27 CFU/mL. The TSP spray reduced an additional log 1.03 to log 3.58 CFU/mL. Total reduction in the system was 1.46 CFU/mL In plant D, the combination of 2 washers resulted in a reduction. Total reduction in the system, including washers and ASCrinse was 1.59 CFU/mL
Bautista, D.A., N. Sylvester, D. Barbut, and M.W. Griffiths. 1997. The determination of the efficacy of antimicrobial rinses on turkey carcasses using response surface design.	Hot Carcass	Poultry	Total Plate Count Total Coliform Count Salmonella spp.	Antimicrobial spray: Lactic Acid, Chloride, TSP, AvGard	Bcteriocidal	4 bacteriocidal treatments at different concentrations and pressures = 13 combinations Lactic Acid Time: NE Temperature: 22 °C Concentration: 1.24%, 4.25%, 7.26%, 8.50% Volume: NE Equipment Settings: NE Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled Chloride Time: NE Temperature: 22 °C Concentration: 7.32 ppm, 25.0 ppm, 43.0 ppm, 50.0 ppm Volume: NE Equipment Settings: NE Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled TSP and AvGard Time: NE Temperature: 22 °C Concentration: 2.93%, 10.00%, 17.07%, 20.00% Volume: NE Equipment Settings: NE Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled	4 bacteriocidal treatments at different concentrations and pressures = 13 combinations Lactic Acid Temperature: 22 °C Concentration: 1.24%, 4.25%, 7.26%, 8.50% Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled Chloride Temperature: 22 °C Concentration: 7.32 ppm, 25.0 ppm, 43.0 ppm, 50.0 ppm Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled TSP and AvGard Temperature: 22 °C Concentration: 2.93%, 10.00%, 17.07%, 20.00% Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled	Lactic acid: Significant impact on total plate count and coliform count. At concentration of 1.24%, the total plate cont was reduced 2.4 log cycles. High acid concentrations were more effective than lower concentrations. Maximum reduction due to lactic acid was at 4.25% concentration, which may result in tissue discoloration. Chlorine: There was no significant difference between different pressures and concentrations. This study found relatively low reductions of less than 1 log. TSP: Maximum reduction was 1.8 (total plate count) and 1.7 (coliform count) log cycles. Did not affect Salmonella spp. Suggests that TSP is not effective in poultry at these concentrations and pressures AvGard: Maximum reduction of 2.3 (total plate count) and 1.3 (coliform count) log cycles. Efficacy was not significant at any pressure and concentration combination. May effect levels of Salmonella spp. more than total bacterial load, but there was no distinct pattern of efficacy. AvGard does not appear to be highly effective in poultry carcasses at levels in this study.
Berrang, M., J. Dickens, and M. Musgrove. 2000. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses. Poultry Science 79: 1689-1693.	Hot Carcass	Poultry	Campylobacter spp. Coliforms Escherichia coli (Generic)	(i) Hot Water Immersion (ii) Hot Water Wash	Bactericidal	(i) Hot Water Immersion I Time: 28s, 30 min after defeathering Temperature: 60°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Carcass (ii) Hot Water Immersion II Time: 28s, immediately after defeathering Temperature: 60°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Carcass (iii) Hot Water Wash I Time: 20s, 30 min after defeathering Temperature: 73°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Carcass (iv) Hot Water Wash II Time: 20s, immediately after defeathering Temperature: 71°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Carcass	(i) Hot Water Immersion I Time: 28s, 30 min after defeathering Temperature: 60°C (ii) Hot Water Immersion II Time: 28s, immediately after defeathering Temperature: 60°C (iii) Hot Water Wash I Time: 20s, 30 min after defeathering Temperature: 73°C (iv) Hot Water Wash II Time: 20s, immediately after defeathering Temperature: 71°C	Washing did not significantly change the state of contamination on the carcass There was a significant increase in the contaminationon the dorsal area after spray washing
Blank, G., and C. Powell. 1995. Microbiological and hydraulic evaluation of immersion chilling for poultry. Journal of Food Protection 58: 1386-1388.	Hot Carcass	Poultry	Standard Plate Counts Coliform Counts	(i) Immersion Chilling	Bactericidal	(i) Immersion Chilling Time: 8s Temperature: 82°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Carcass	(i) Hot Water Pasteurization Time: 8s Temperature: 82°C	Hot water pasteurization reduced E. coli by 99.5% (1.85 log CFU per carcass)
Blankenship, L.C., and S.E. Craven. 1982. Campylobacter jejuni survival in chicken meat as a function of temperature. J. Appl. Environ. Microbiol. 44:88-92.	Ground Meat	Poultry	Campylobacter jejuni	Thermal/cooking	Bacteriocidal	Cooking - hot water bath Time: NE Temperature: 4 °C, 23°C, 37 °C, 43°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): After grinding	Cooking - hot water bath Temperature: 4 °C, 23°C, 37 °C, 43°C Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): After grinding	D-values and Z-values were calculated Z-values for different strains were 5.92°C and 6.35°C
Boysen, L., H. Rosenquist. 2009. Reduction of Thermotolerant Campylobacter species on broiler carcasses following physical decontamination at slaughter. J. Food Prot. 72:497-502	Hot Carcass	Poultry	Campylobacter spp. Escherichia coli (Generic)	(i) Forced Air Freezing (ii) Crust Freezing (iii) Steam-Ultrazound	Bactericidal	(i) Forced Air Freezing Time: 3 h Temperature: 3 °C surface temperature Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Air Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) Crust Freezing Time: NE Temperature: -55°C, -1°C surface temperature Concentration: CO2 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Freezing Air Point of Application (hot cx, cold cx, subprimal, trim): subprimal - Skinless Breast Fillets (iii) Steam-Ultrazound Time: 5 s inside, 10 s outside Temperature: NE Concentration: NE Volume: NE Equipment Settings: Sonosteam technique: steam and ultrasound waves Pressure Delivery: NE Treatment Application Type (spray/wash): steam Point of Application (hot cx, cold cx, subprimal, trim): carcass	(i) Forced Air Freezing Time: 3 h Temperature: 3 °C surface temperature (ii) Crust Freezing Temperature: -55°C, -1°C surface temperature Concentration: CO2 Treatment Application Type (spray/wash): Freezing Air (iii) Steam-Ultrazound Time: 5 s inside, 10 s outside Equipment Settings: Sonosteam technique: steam and ultrasound waves Treatment Application Type (spray/wash): steam	Mean reductions obtained were 0.44 log CFU per carcass, 0.42 log CFU per sample, and 2.51 log CFU per carcass, respectively. All techniques resulted in significant reductions of the Campylobacter concentration on the carcasses (P >0.05). However, none of the techniques were as effective as freezing based on reductions in Campylobacter counts and on adverse effects.
Brink, I., A. Šipailienė, and D. Leskauskaitė. 2019. Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces. International Journal of Biological Macromolecules. 130: 810-817. https://doi.org/10.1016/j.ijbiomac.2019.03.021	Breast meat	Turkey	Salmonella Typhimurium Escherichia coli Campylobacter jejuni	Whey protein (WPI)-chitosan (CHIT) films with antimicrobial substances: (i) WPI/CHIT/benzoic acid (ii) WPI/CHIT/ascorbic acid (iii) WPI/CHIT/potassium sorbate (iv) WPI/CHIT/cranberry juice (v) WPI/CHIT/quince juice	Both	(i) WPI/CHIT/benzoic acid Time: 3 hours, 2 days, 3 days, 6 days Temperature: NE Concentration: 0.5% WPI/0.5% CHIT/0.03% benzoic acid Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): film application to product surface Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts (ii) WPI/CHIT/ascorbic acid Time: 3 hours, 2 days, 3 days, 6 days Temperature: NE Concentration: 0.5% WPI/0.5% CHIT/0.03% ascorbic acid Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): film application to product surface Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts (iii) WPI/CHIT/potassium sorbate Time: 3 hours, 2 days, 3 days, 6 days Temperature: NE Concentration: 0.5% WPI/0.5% CHIT/1.0% potassium sorbate Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): film application to product surface Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts (iv and v) WPI/CHIT/cranberry or quince juice Time: 3 hours, 2 days, 3 days, 6 days Temperature: NE Concentration: 0.5% WPI/0.5% CHIT/juice with pH 2.0-2.3 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): film application to product surface Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts	(i) WPI/CHIT/benzoic acid Concentration: 0.5% WPI/0.5% CHIT/0.03% benzoic acid (ii) WPI/CHIT/ascorbic acid Concentration: 0.5% WPI/0.5% CHIT/0.03% ascorbic acid (iii) WPI/CHIT/potassium sorbate Concentration: 0.5% WPI/0.5% CHIT/1.0% potassium sorbate (iv and v) WPI/CHIT/cranberry or quince juice Time: 3 hours, 2 days, 3 days, 6 days Concentration: 0.5% WPI/0.5% CHIT/juice with pH 2.0-2.3	Author's summary of findings: The edible films placed on fresh turkey stopped the microbiological deterioration of turkey meat and the development of pathogenic microorganisms S. typhimurium, E. coli, and C. jejuni in coated, fresh cut turkey pieces for at least six days.
Capita, R., C. Calleja, M. Fernandez, and B. Moreno. 2002. Activity of Trisodium Phosphate compared with Sodium Hydroxide Was Solutions against Listeria monocytogenes attached to Chicken Skin during Refridgerated Storage. Food Micro. 19:57-63	Pieces	Poultry	Listeria monocytogenes	(i) Water (ii) 8%, 10%, 12% TSP (iii) 8%, 10%, 12% NaOH	Bactericidal	(i) Water (sterile) Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on chicken legs (ii) TSP Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: 8%, 10%, 12% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on chicken legs (iii) NaOH Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: 8%, 10%, 12% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dipped Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on chicken legs	(i) Water (sterile) Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Treatment Application Type (spray/wash): dipped (ii) TSP Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: 8%, 10%, 12% Treatment Application Type (spray/wash): dipped (iii) NaOH Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at 22°C, stored at 2°C Concentration: 8%, 10%, 12% Treatment Application Type (spray/wash): dipped	Compared with water dipping,TSP and NaOH treatments signi¢cantly (Po0?05) reduce Listeria populations at days 0,1, 3 and 5 of refrigerated storage. Bacterial reductions varied between 1.12 and 3.34 log10 cycles for TSP-treated samples and between1.80 and 3.28 log10 cycles for NaOH treated samples.
Capita, R., C. Calleja, R. Perez, B. Moreno and M. Fernandez. 2002. Influence of Poultry Carcass Skin Sample Site on the Effectiveness of Trisodium Phophate against Listeria monocytogenes. J. Food Prot. 65:853-856.	Pieces	Poultry	Listeria monocytogenes	(i) Water (ii) 8%, 10%, 12% TSP	Bactericidal	(i) Water (sterile) Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at room temperature, stored at 2°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on (ii) TSP Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at room temperature, stored at 2°C Concentration: 8%, 10%, 12% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersion Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on	(i) Water (sterile) Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at room temperature, stored at 2°C Treatment Application Type (spray/wash): immersion (ii) TSP Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days Temperature: 20°C, drained at room temperature, stored at 2°C Concentration: 8%, 10%, 12% Treatment Application Type (spray/wash): immersion	For all sampling times and TSP concentrations, the reductions in L. monocytogenes numbers in breast skin were signi cantly larger (P> 0.05) than those in leg skin or dorsal skin.
Coppen, P., S. Fenner, G. Salvat. 1998. Antimicrobial efficacy of AvGard carcase wash under industrial processing conditions. Brit. Poultry Sci. 39:229-234.	Hot Carcass	Poultry	Total Viable Count Escherichia coli (Generic) Salmonella spp.	AvGard (TSP) wash	Bacteriocidal	Cooking - hot water bath Time: 15s Temperature: NE Concentration: 100 g/kg w/w Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash- immersion tank Point of Application (hot cx, cold cx, subprimal, trim): After grinding	Cooking - hot water bath Time: 15s Temperature: NE Concentration: 100 g/kg w/w Treatment Application Type (spray/wash): Wash- immersion tank Point of Application (hot cx, cold cx, subprimal, trim): After grinding	Overall, Avgard reduced bacterial contamination: Salmonella: 57.7% - 0.5% Enterobacteriaceae: 4.7 log - 1.9 log Coliforms: 3.9 log - 1.1 log Total Aerobic Count: 5.5 log - 4.4 log Show that AvGard treatment is very effective in reducing all the bacteria studied
Corry, J., S. James, G. Purnell, C. Pinto, Y. Chochois, M. Howell, and C. James. 2007. Surface Pasteurization of Chicken Carcasses using Hot Water. J. Food Eng. 79:913-919.	Hot Carcass	Poultry	Escherichia coli K12 Campylobacter jejuni K12	(i)Hot Water Wash	Bactericidal	(i) Hot Water Wash Time: 20s Temperature: 80°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): wash Point of Application (hot cx, cold cx, subprimal, trim): carcass	(i) Hot Water Wash Time: 20s, 30s Temperature: 80°C, 75°C	Overall, reductions of 1.31 log10 cfu cm2 in counts of E. coli K12 was achieved using a 20 s, 80°C treatment. A 1.66 log10 cfu cm2 reduction in C. jejuni AR6, was achieved by a 30 s, 75°C treatment.
Dickens, J. and A. Whittemore. 1994. The Effect of Acetic Acid and Air Injection on Appearance, Moisture Pick-Up, Microbiological Quality, and Salmonella Incidence on Processed Poultry Carcasses. Poult. Sci. 73(4):582-586.	Hot Carcass	Poultry	Salmonella Typhimurium	(i) Prechill treatment with air injection + glacial acetic acid (ii) Prechill treatment	Bactericidal	(i) Prechill treatment with air injection + glacial acetic acid Time: NE Temperature: NE Concentration: .3% and .6%, respectively Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) Prechill treatment Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass	(i) Prechill treatment with air injection + glacial acetic acid Concentration: .3% and .6%, respectively Treatment Application Type (spray/wash): chill	Salmonella incidence of inoculated carcasses was significantly reduced by the treatments. Using .6% acetic acid with air injection resulted in the greatest reduction in Salmonella incidence (8% positive).
Dickens, J. and A. Whittemore. 1995. The Effects of Extending Chilling Times with Acetic Acid on the Temperature and Microbiological Quality of Processed Poultry Carcasses. Poult. Sci. 74(6):1044-1048.	Hot Carcass	Poultry	Total aerobes Salmonella spp. Enterobacteriaceae	(i) Paddle Chiller without acid (ii) Static Ice Slush with Acetic Acid (iii) Static Ice Slush with Air Agitation and Acetic Acid (iV) A paddle type chiller with Acetic Acid	Bactericidal	(i) Paddle Chiller without acid Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) Static Ice Slush with Acetic Acid Time: NE Temperature: NE Concentration: .6% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (iii) Static Ice Slush with Air Agitation and Acetic Acid Time: NE Temperature: NE Concentration: .6% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (iV) A paddle type chiller with Acetic Acid Time: NE Temperature: NE Concentration: .6% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass	(i) Paddle Chiller without acid Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) Static Ice Slush with Acetic Acid Concentration: .6% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (iii) Static Ice Slush with Air Agitation and Acetic Acid Concentration: .6% Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass (iV) A paddle type chiller with Acetic Acid Concentration: .6% Treatment Application Type (spray/wash): chill Point of Application (hot cx, cold cx, subprimal, trim): carcass	Total aerobes were reduced (P ≤ .05) by .34, .62, and 1.16 log10 most probable number/mL for the S, SA, and P treatments, respectively, when compared with the controls. Enterobacteriaceae counts were reduced (P ≤ .05) by .50, .71, and 1.4 log10 for the S, SA, and the P treatments, respectively. Salmonella incidence, from inoculated carcasses, after 1 h were 87% for the C carcasses, 80% for the S treatment, 53% for the SA treatment, and 6.7% for the P treatment.
Dickens, J., and A. Whittemore. 1997. Effects of acetic acid and hydrogen peroxide application during defeathering on the microbiological quality of broiler carcasses prior to evisceration. Poultry science 76: 657-660.	Hot Carcass	Poultry	Aerobic plate counts (APC)	Acetic acid spray	Bactericidal	Acetic Acid Time: 30 s Temperature: 23 °C Pressure: NE Concentration: 1% Point of application: following defeathering	Acetic Acid Time: 30 s Temperature: 23 °C Concentration: 1% Point of application: following defeathering	Total aerobic plate counts were reduced by 0.6 log10/mL.
Duan, D., H. Wang, S. Xue, M. Li, and X. Xu. 2017. Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses. Food Control. 75:70-77. http://dx.doi.org/10.1016/j.foodcont.2016.12.017	Skin-on, carcasses	Chicken	Total viable counts (TVC) Total coliforms	(i) sodium hypochlorite (ii) chlorine dioxide (iii) lactic acid (LA) (iv) acid electrolyzed oxidizing water (AEOW) (v) slightly acid electrolyzed oxidizing water (SAEOW)	Both	(i) sodium hypochlorite Time: 15 s Temperature: 4C Concentration: 50 and 100 mg/L Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass (ii) chlorine dioxide Time: 15 s Temperature: 4C Concentration: 50 and 100 mg/L Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass (iii) lactic acid (LA) Time: 15 s Temperature: 4C Concentration: 1 and 2% Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass (iv) acid electrolyzed oxidizing water (AEOW) Time: 15 s Temperature: 4C Concentration: pH of 2.46, ORP of 1126 mV, ACC of 58 mg/L Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass (v) slightly acid electrolyzed oxidizing water (SAEOW) Time: 15 s Temperature: 4C Concentration: pH of 5.98, ORP of 865 mV, ACC of 30 mg/L Volume: 800 ml/min Equipment Settings: NE Pressure Delivery: 2.5 bars Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): carcass	(i) sodium hypochlorite Time: 15 s Temperature: 4C Concentration: 50 and 100 mg/L (ii) chlorine dioxide Time: 15 s Temperature: 4C Concentration: 50 and 100 mg/L (iii) lactic acid (LA) Time: 15 s Temperature: 4C Concentration: 1 and 2% (iv) acid electrolyzed oxidizing water (AEOW) Time: 15 s Temperature: 4C Concentration: pH of 2.46, ORP of 1126 mV, ACC of 58 mg/L (v) slightly acid electrolyzed oxidizing water (SAEOW) Time: 15 s Temperature: 4C Concentration: pH of 5.98, ORP of 865 mV, ACC of 30 mg/L	Authors' summary of findings: Sprays of 2% LA, AEOW and SAEOW were the most effective treatments with reductions of 0.47 to 0.83 log CFU/cm2 and 0.49 to 0.96 log MPN/cm2 in TVC and total coliforms, respectively. Samples treated with AEOW and SAEOW had 2 days of microbial shelf-life extension compared to the controls, which exceeded the TVC limit of 7 log CFU/cm2 at day 6. Even longer extension was obtained for the 2% LA treated samples.
El-Shibiny, A., P. Connerton, and I. Connerton. 2009. Survival at refrigeration and freezing temperatures of Campylobacter coli and Campylobacter jejuni on chicken skin applied as axenic and mixed inoculums. International journal of food microbiology 131: 197-202.	Hot Carcass	Poultry	Campylobacter coli Campylobacter jejuni	(i) Rapid chilling (ii) Chilling	Bactericidal	(i) Rapid chilling Time: 10 min. Temperature: -20 °C Pressure: NE Freezing rate: -30 °C/min Point of application: post-plucking (ii) Chilling Time: 10 min Temperature: 4 °C Pressure: NE Chilling rate: -20 °C/min Point of application: post-plucking	(i) Rapid chilling Time: 10 min. Temperature: -20 °C Freezing rate: -30 °C/min Point of application: post-plucking (ii) Chilling Time: 10 min Temperature: 4 °C Chilling rate: -20 °C/min Point of application: post-plucking	Chilling: C. jejuni counts fell by 2.3 log10 CFU/cm2 over the first 24 h, and at a greater rate over 5 d.
Fabrizio, K., R. Sharma, A. Demirci, and C. Cutter. 2002. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. Poultry science 81: 1598-1605.	Hot Carcass	Poultry	Salmonella Typhimurium	(A) Immersion chilling (i) Electrolyzed oxidizing water (ii) Ozonated Water (iii) Acetic acid (iv) Trisodium phosphate (TSP) (v) Sodium hypochlorite (B) Spray-washing (i) Electrolyzed oxidizing water (ii) Ozonated Water (iii) Acetic acid (iv) Trisodium phosphate (TSP) (v) Sodium hypochlorite (C) Spray-chiling & immersion chilling (i) Electrolyzed oxidizing water (ii) Ozonated Water (iii) Acetic acid (iv) Trisodium phosphate (TSP) (v) Sodium hypochlorite	Bactericidal	(A) Immersion chilling Time: 0 days, 7 days Temperature: end-point 4 °C Pressure: NE Point of application: post-evisceration (B) Spray chilling Time: 15 s Temperature: NE Pressure: 85 psi Volume: 25 mL Point of application: post-evisceration (i) Electrolyzed oxidizing water Time: treatment dependent Temperature: NE pH: 2.4 - 2.7 ORP: 1150 mV Additional notes: 50 ppm free CL Point of application: post-evisceration (ii) Ozonated water Time: dependent on application method Temperature: NE Concentration: 10 mg/L Point of application: post-evisceration (iii) Acetic acid: Time: dependent on application method Temperature: NE Concentration: 2% Point of application: post-evisceration (iv) Trisodium phosphate (TSP) Time: dependent on application method Temperature: NE Concentration: 10% Point of application: post-evisceration (v) sodium hypochlorite Time: dependend on application method Temperature: NE Concentration: 20 ppm Point of application: post-evisceration	(A) Immersion chilling Time: 0 days, 7 days Temperature: end-point 4 °C Point of application: post-evisceration (B) Spray chilling Time: 15 s Pressure: 85 psi Volume: 25 mL Point of application: post-evisceration (i) Electrolyzed oxidizing water Time: treatment dependent pH: 2.4 - 2.7 ORP: 1150 mV Additional notes: 50 ppm free CL Point of application: post-evisceration (ii) Ozonated water Time: dependent on application method Concentration: 10 mg/L Point of application: post-evisceration (iii) Acetic acid: Time: dependent on application method Concentration: 2% Point of application: post-evisceration (iv) Trisodium phosphate (TSP) Time: dependent on application method Temperature: NE Concentration: 10% Point of application: post-evisceration (v) Sodium hypochlorite Time: dependend on application method Concentration: 20 ppm Point of application: post-evisceration	Immersion only application: TSP and acetic acid antimicrobials were the most effective treatments with a 1.41 log10 reduction. Spray washing with each of the antimicrobials resulted in a slight and immediate reductioin in bacterial counts, excluding those of E. coli biotype 1 and total coliforms. Combination treatment (immersion + spray chilling) showed a significant reduction in bacterial counts immediately following treatement with any of the antimicrobials.
Goode, D., V. Allen, and P. Barrow. 2003. Reduction of experimental Salmonella and Campylobacter contamination of chicken skin by application of lytic bacteriophages. Applied and Environmental Microbiology. 69: 5032-5036.	Hot Carcass	Poultry	Salmonella Enteritidis Campylobacter jejuni	Lytic bacteriophage	Bactericidal	(i) Lytic bacteriophage for Salmonella spp. Time: 24 h, 48 h Temperature: 4 °C Pressure: NE Concentration: 1 Multiplicity of Infection (MOI) Density: 103 PFU/cm2 Point of Application: post-processing & freezing (ii) Lytic bacteriophage for Campylobacter jejuni Time: 24 h Temperature: 4 °C Density: 106 PFU/cm2 Concentration: 1 MOI Point of Application: post-processing & freezing	(i) Lytic bacteriophage for Salmonella spp. Time: 24 h, 48 h Temperature: 4 °C Concentration: 1 Multiplicity of Infection (MOI) Density: 103 PFU/cm2 Point of Application: post-processing & freezing (ii) Lytic bacteriophage for Campylobacter jejuni Time: 24 h Temperature: 4 °C Density: 106 PFU/cm2 Concentration: 1 MOI Point of Application: post-processing & freezing	Lytic bacteriophages applied at low MOI reduced the recoverable bacterial numbers by less than 1 log10 unit. Phages applied at MOI of 100 to 1000 rapidly reduced the revocerable bacterial numbers by up to 2 log10 units over 48 h.
Grant, A., S. Parveen, J. Schwarz, F. Hashem, and B. Vimini. 2017. Reduction of Salmonella in ground chicken using a bacteriophage. Poultry Science. 96:2845-2852. http://dx.doi.org/10.3382/ps/pex062	Ground	Chicken	From ground chicken (GC): Salmonella Newport Salmonella Typhimurium Salmonella Thompson Non-GC, laboratory strains: Salmonella Heidelberg Salmonella Enteritidis Salmonella Typhimurium	Bacteriophage application	Bactericidal	Time: 30 min or 8 hours Temperature: 4C Concentration: ~10^7 PFU/cm^2; prepared with sterile tap and sterile filtered water Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): surface spread Point of Application (hot cx, cold cx, subprimal, trim): ground chicken	Time: 30 min or 8 hours Temperature: 4C Concentration: ~10^7 PFU/cm^2; prepared with sterile tap and sterile filtered water	Authors' summary of findings: Greater Salmonella reduction was observed when the bacteriophage was diluted in sterile tap water than in sterile filtered water: 0.39 Log CFU/cm2 and 0.23 Log CFU/cm2 reduction after 30 min, respectively (P < 0.05). The non-GC isolates showed reductions of 0.71 Log CFU/cm2 and 0.90 Log CFU/cm2 after 30 min and 8 h, respectively (P < 0.05). In conclusion, bacteriophage reduction was dependent on water used to dilute the bacteriophage, Salmonella’s susceptibility to the bacteriophage, and treatment time.
Hinton Jr, A., and J. A. Cason. 2008. Bacterial flora of processed broiler chicken skin after successive washings in mixtures of potassium hydroxide and lauric acid. Journal of food protection 71: 1707-1713.	Hot Carcass	Poultry	Nondifferentiated bacterial flora of poultry skin	(i) Potassium hydroxide (KOH) (ii) Lauric Acid	Bactericidal	(i) Potassium Hydroxide (KOH) Time: 1 min Temperature: NE Pressure: NE Concentration: 0.25%, 0.5% Point of Application: immediately following mechanical picking (ii) Lauric acid Time: 1 min Temperature: NE Pressure: NE Concentration: 0.5%, 1.0% Point of Application: immediately following mechanical picking	(i) Potassium Hydroxide (KOH) Time: 1 min Concentration: 0.25%, 0.5% Point of Application: immediately following mechanical picking (ii) Lauric acid Time: 1 min Concentration: 0.5%, 1.0% Point of Application: immediately following mechanical picking	An additional treatment consisted of sample washes one to five times following treatement to determine the effect of multiple rinses on bacterial flora count. Repeated washing may cause for bacteria to be continually shed from poultry skin, however, bacterial surfactants like KOH-Lauric acid can be used to remove and kill the remaining counts. Staphylococcus spp. were identified to have the highest degree of resistance to the bactericidal activitiy of KOH-Lauric acid.
Hinton Jr, A., and K. D. Ingram. 2005. Microbicidal activity of tripotassium phosphate and fatty acids toward spoilage and pathogenic bacteria associated with poultry. Journal of food protection. 68: 1462-1466.	Hot Carcass	Poultry	Escherichia coli (Generic) Listeria monocytogenes Pseudomonas aeruginosa Salmonella Typhimurium Staphylococcs aureus Campylobacter jejuni Candida ernobii Yarrowia lipolytica	(i) Tripotassium Phosphate (ii) Fatty Acids - lauric acid, myristic acid	Bactericidal	(i) TPP Time: 2 min Temperature: NE Pressure: NE Concentration: 1.0%, 2.0%, 4.0%, 4.0% Point of Application: Post-processing (ii) Fatty Acids - lauric or myristic Time: 2 min Temperature: NE Pressure: NE Concentration: 0.5%, 1.0%, 1.5%, 2.0% Point of Application: Post-processing	(i) TPP Time: 2 min Concentration: 1.0%, 2.0%, 4.0%, 4.0% Point of Application: Post-processing (ii) Fatty Acids - lauric or myristic Time: 2 min Concentration: 0.5%, 1.0%, 1.5%, 2.0% Point of Application: Post-processing	Lauric acid appeared to have significantly more antibacterial activity than myristic acid. No significant changes in the number of gram-positive rods and cocci were identified on treated skins.
Huang, H., S. Williams C. Sims, and A. Simmone. 2011. Sodium Metasilicate Affects Antimicrobial, Sensory, Physical and Chemical Characteristics of Fresh Commercial Chicken Breast Meat Stored at 4°C for 9 days.	Pieces	Poultry	Total pyschrotrophic counts	(i) Sodium Metasilicate on chicken fillets	Bactericidal	(i) Sodium Metasilicate Time: 9 days (vacuum packaged) Temperature: 4°C Concentration: o, 1, 2, 3, or 4% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersed Point of Application (hot cx, cold cx, subprimal, trim): subprimal	(i) Sodium Metasilicate Time: 9 days (vacuum packaged) Temperature: 4°C Concentration: o, 1, 2, 3, or 4%	At least 3% SMS was necessary to retard growth of spoilage bacteria. USDA maximum allowable level of SMS in poultry marinades is 2%.

Showing 1 to 25 of 81 entries

Some internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.