title: Recovery of bacteria from broiler carcasses after immersion chilling in different volumes of water, part 2.
abstract: Experiments were conducted to determine the relationship between poultry chilling water volume and carcass microbiology. In the first study, the volume of water used during immersion chilling was found to have a significant effect on the counts of bacteria recovered from broiler carcass halves; however, these volumes (2.1 and 16.8 L/kg) were extreme and did not reflect commercial levels. A second study using commercial chilling volumes was conducted with 3.3 L/kg (low) or 6.7 L/kg (high) distilled water in the chiller. Prechill broiler carcasses were removed from a commercial processing line, cut into left and right halves, and one-half of each pair was individually chilled in a bag containing low or high volume of water. Bags containing halves were submersed in a secondary chill tank containing approximately 150 L of an ice-water mix (0.6 degrees C). After 45 min, halves were removed, allowed to drip for 5 min, and rinsed with 100 mL of sterile water for 1 min. Rinses were analyzed for total aerobic bacteria, Escherichia coli, Enterobacteriaceae, and Campylobacter. When the numbers of bacteria in the half-carcass rinses (HCR) were compared, counts recovered from halves chilled in a low volume of water were the same as those recovered from the halves chilled with a high volume of water (P > 0.05). Levels found in the HCR ranged from 4.0 to 4.2 log(10) cfu/mL for aerobic bacteria, 3.3 to 3.5 log(10) cfu/mL for E. coli, 3.6 to 3.8 log(10) cfu/mL for Enterobacteriaceae, and 2.4 to 2.6 log(10) cfu/mL for Campylobacter. Data were also analyzed using a paired comparison t-test, and this analysis showed that there was no difference (P > 0.05) in the numbers of aerobic bacteria, E. coli, Enterobacteriaceae, or Campylobacter recovered from paired-halves chilled in different volumes of water. The present study shows that under the conditions outlined in this experiment, doubling the amount of water during immersion chilling (3.3 vs. 6.7 L/kg) did not improve the removal of bacteria from the surfaces of chilled carcasses.
authors.affiliation: USDA-ARS, Russell Research Center, PO Box 5677, Athens, GA 30604-5677, USA. jnorthcutt@saa.ars.usda.gov
authors.forename: J K
authors.initials: JK
authors.lastname: Northcutt
authors.forename: J A
authors.initials: JA
authors.lastname: Cason
authors.forename: K D
authors.initials: KD
authors.lastname: Ingram
authors.forename: D P
authors.initials: DP
authors.lastname: Smith
authors.forename: R J
authors.initials: RJ
authors.lastname: Buhr
authors.forename: D L
authors.initials: DL
authors.lastname: Fletcher
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification; D002645:Chickens / Q000382:microbiology*; D003080:Cold Temperature; D015169:Colony Count, Microbial / Q000379:methods; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology*; D014867:Water
chemical_list: D014867:Water