EFFECTS OF LACTIC ACID IN PROCESSING WATERS ON THE INCIDENCE OF SALMONELLAE ON BROILERS

摘要: Commercial broilers were inoculated with 105-106/mL Salmonella typhimurium in the drinking water at 14, 10, 7, 4, and 2 days prior to processing. At 49 of age, processed a pilot processing facility. In additional trials, commercially-obtained pre- post-chill carcasses subjected microbiological testing. Lactic acid (LA) (1%) was added scald and/or chill waters or (2%) dips reduce microbial contamination on ready-to-cook carcasses. each trial, 12 per treatment sampled for presence salmonellae (inoculated serotype indigenous organisms) using whole carcass rinse technique. The dip applications evaluated included 1 2% LA various temperatures exposure periods. Two control treatments which not but handled similar treated trial conducted. Treatments that consistently resulted reduced levels water, pre-chill (2% min 37 C), 1% as (≥60 s 1.1 (60 C). All picked exhibited mild skin discoloration, particularly highly pigmented areas.