Effect of cooled and chlorinated chiller water on Campylobacter and coliform counts on broiler carcasses during chilling at a middle-size poultry processing plant.

@article{Kameyama2012EffectOC,
  title={Effect of cooled and chlorinated chiller water on Campylobacter and coliform counts on broiler carcasses during chilling at a middle-size poultry processing plant.},
  author={Mitsuhiro Kameyama and Takehisa Chuma and Tadahiro Nishimoto and Hiroyuki Oniki and Yasuo Yanagitani and Ryouichi Kanetou and Kouichi Gotou and Francis Shahada and Hiroyuki Iwata and Karoku Okamoto},
  journal={The Journal of veterinary medical science},
  year={2012},
  volume={74 1},
  pages={129-33}
}
To evaluate the effect of cooled and chlorinated chill water for Campylobacter and coliforms at a middle-size processing plant which was considered to be difficult for eliminate pathogenic bacteria on carcasses, following three conditions were examined; keeping temperature at < 20, < 10 and < 10°C, and chlorine concentration at < 50, < 50 and 50 to 70 ppm during processing in experiment 1, 2 and 3 respectively. Fifteen prechill and 15 postchill carcasses were examined in each experiment. In… CONTINUE READING