The influence of scald water pH on the death rates of Salmonella typhimurium and other bacteria attached to chicken skin.
Factory trials where scald tank water was maintained at pH 9.0 +/- 0.2 showed that compared with the usual system of scalding when the water is at pH 6.0 for much of the working day the bacterial counts on carcases post scalding and plucking were significantly lower. In laboratory experiments, attached Salmonella typhimurium and the naturally occurring skin flora were found to be killed significantly more quickly in water at pH 9.0 +/- 0.2.
D000818:Animals; D001419:Bacteria; D002645:Chickens / Q000382:microbiology*; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat; D012486:Salmonella typhimurium; D012867:Skin / Q000382:microbiology*; D014867:Water
D014867:Water