Bacteriological comparison of parallel and counter flow water chilling of poultry meat

Parallel flow water chilling and counter flow water chilling of young fatte ned broiler carcasses "Hybro" line were investigated. The samples were take n at 7 a.m. and 2 p.m. in March and April. The total count of aerobic mesop hillic bacteria were determined at three stages of processing (evisceration , chilling using ether counter flow or parallel flow and final wash), and t wice during the day (7 a.m. and 2 p.m.). Also, the total count of aerobic m esophilic bacteria was determined in samples of cold water (pre-chilling) a nd samples of ice water (chilling) at different times (7 a.m. and 2 p.m.). Significantly lower bacterial counts were obtained in carcasses treated wit h counter flow chilling. (C) 1999 Elsevier Science Ltd. All rights reserved .