title: Microbiology of broiler carcasses and chemistry of chiller water as affected by water reuse.
abstract: A study was conducted to determine the effects of treating and reusing poultry chiller water in a commercial poultry processing facility. Broiler carcasses and chiller water were obtained from a commercial processing facility which had recently installed a TOMCO Pathogen Management System to recycle water in sections 2 and 3 of two 3-compartment chillers. In this system, reused water is blended with fresh water to maintain the chiller volume. Carcasses were sampled prechill and postchill (final exit), and chiller water was sampled from the beginning and end of each of the 3 sections. Carcasses were subjected to a whole carcass rinse (WCR) in 0.1% peptone. Numbers of Escherichia coli (EC), coliforms (CF), and Campylobacter (CPY) were determined from the WCR and chiller water samples. Prevalence of Salmonella (SAL) was also determined on the WCR and chiller water samples. On average, prechill levels of bacteria recovered from rinses were 2.6, 2.9, and 2.6 log10 cfu/mL for EC, CF, and CPY, respectively. Ten out of 40 (25%) prechill carcasses were positive for SAL. After chilling, numbers of EC, CF, and CPY recovered from carcass rinses decreased by 1.5, 1.5, and 2.0 log10 cfu/mL, respectively. However, 9 out of 40 (22%) postchill carcasses were positive for SAL. When the chiller water samples were tested, counts of EC, CF, and CPY were found only in water collected from the first section of the chiller (inlet and outlet). Two of 4 water samples collected from the inlet of the first section tested positive for SAL. This study shows that fresh and reused water can be used to cool poultry in chiller systems to achieve a reduction in numbers of bacteria (EC, CF, and CPY) or equivalent prevalence (SAL) of bacteria recovered from broiler carcasses.
authors.affiliation: USDA-ARS, Athens, GA 30604 [corrected] USA. jknorth@clemson.edu
authors.forename: J K
authors.initials: JK
authors.lastname: Northcutt
authors.forename: D
authors.initials: D
authors.lastname: Smith
authors.forename: R I
authors.initials: RI
authors.lastname: Huezo
authors.forename: K D
authors.initials: KD
authors.lastname: Ingram
mesh_terms: D000818:Animals; D002645:Chickens / Q000382:microbiology*; D002713:Chlorine; D003080:Cold Temperature; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000295:instrumentation / Q000379:methods* / Q000592:standards; D005516:Food Microbiology; D014867:Water / Q000737:chemistry*; D014871:Water Microbiology
chemical_list: D014867:Water; D002713:Chlorine