PRE-CHILL SPRAY OF CHICKEN CARCASSES TO REDUCE SALMONELLA-TYPHIMURIUM

A test chamber was designed and constructed and prechill chicken carca sses inoculated with Salmonella typhimurium were treated in it. They w ere sprayed with tap water, 0.85% sodium chloride (NaCl), 5% or 10% tr isodium phosphate (TSP), 5% or 10% sodium bisulfate (SBS), 0.1% cetylp yridinium chloride (CPC), or 1% lactic acids (LAG) at 207, 345 or 827 kPa pressure for either 30 or 90 sec exposure time. Samples were taken from carcass wash water to determine the most probable number of Salm onella. Compared to tap water spraying, 0.85% NaCl spraying did not si gnificantly reduce Salmonella. The greatest reductions of S. typhimuri um, by 10% TSP, 10% SBS, 0.1% CPC or 1% LAC spraying, were 3.7, 2.4, 1 .6 or 1.6 log in 90 sec treatments, respectively.