Chemical spray parameters, including temperature, pressure and exposur
e time, were evaluated for their effects on reducing Salmonella typhim
urium on chicken skins. Pre-chilled chicken carcass skins were inocula
ted with S. typhimurium and sprayed with 0.1% cetylpyridinium chloride
(CPC), 10% trisodium phosphate (TSP), or 2% lactic acid (LA). In the
CPC spray, the 40 degrees C treatments resulted in the greatest bacter
ial reduction. The most effective spray temperatures for LA and TSP tr
eatments were 40 to 55 degrees C. All chemical spray treatments at 207
-1034 kPa reduced S. typhimurium. The reduction of S. typhimurium was
greatest in all treatments when sprayed with 90 sec spray and 90 sec s
etting time.