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.
abstract: 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 lower temperature of experiment 2, decreasing rate (%) of coliforms was significantly higher (P<0.01) than that in experiment 1. In higher chlorination of experiment 3, no Campylobacter was detected from all postchill carcasses.
authors: Iwakuni Health Welfare and Center of Yamaguchi Prefecture, Japan.
authors: Mitsuhiro
authors: M
authors: Kameyama
authors: Takehisa
authors: T
authors: Chuma
authors: Tadahiro
authors: T
authors: Nishimoto
authors: Hiroyuki
authors: H
authors: Oniki
authors: Yasuo
authors: Y
authors: Yanagitani
authors: Ryouichi
authors: R
authors: Kanetou
authors: Kouichi
authors: K
authors: Gotou
authors: Francis
authors: F
authors: Shahada
authors: Hiroyuki
authors: H
authors: Iwata
authors: Karoku
authors: K
authors: Okamoto
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000187:drug effects* / Q000302:isolation & purification; D002645:Chickens; D003080:Cold Temperature; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D004755:Enterobacteriaceae / Q000187:drug effects* / Q000302:isolation & purification; D005516:Food Microbiology; D054879:Halogenation; D008460:Meat / Q000382:microbiology*; D012973:Sodium Hypochlorite / Q000008:administration & dosage / Q000494:pharmacology*
chemical_list: D012973:Sodium Hypochlorite