Reduction of Salmonella on Chicken Carcasses by Immersion Treatments

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Abstract
Using a tracer strain of Salmonella typhimurium and a direct-counting technique, a procedure was developed for evaluating the effect of immersion treatments on the Salmonella contamination of chicken carcasses. Immersion of carcasses in 60°C water for 10 min gave 100-fold reduction in Salmonella counts. Addition of 200 ppm chlorine or 2.5% potassium sorbate to the water increased the reductions to 1000-fold with elimination of Salmonella from most carcasses. Other immersion treatments were not as effective. Sensory evaluation indicated the acceptability of treated carcasses on the basis of appearance and flavour.

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