LEVELS OF CHLORINE AND CHLORINE DIOXIDE OF EQUIVALENT BACTERICIDAL EFFECT IN POULTRY PROCESSING WATER

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Abstract
Equivalent levels of chlorine and chlorine dioxide (generated on‐site) were established on the basis of bactericidal action in bird chiller water. When introduced directly into the chiller water after processed birds had begun to enter the chiller, 5 ppm CIO2 and 34 ppm CI2 were equally bactericidal. When introduced into the chiller with the fresh‐water input, 20 ppm CI2 and 3 ppm CIO2 were equally effective. The use of about 1/7 as much CIO2 as CI2 would be less corrosive to processing equipment and provide the poultry industry with an alternative bactericide to chlorine.