Use of a chill additive to reduce levels of Salmonella and Campylobacter during poultry processing
Schambach, Bradley Todd
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Risk of cross-contamination with food-borne pathogens such as ;Salmonella; and ;Campylobacter; during poultry processing remains of great concern to the poultry industry. One potential cross-contamination step in processing is ;chilling;. The purpose of this research was to evaluate the efficacy of a chill additive, T-128, at reducing levels of ;Salmonella; and ;Campylobacter; transfer during ;chilling;. Experiments were conducted to evaluate the effectiveness of T-128 alone as well as T-128 plus the addition of 50 ppm ;chlorine; against ;Salmonella; and ;Campylobacter;. Based on the results of microbial reduction and ;chlorine; interaction, pilot scale experiments were done to evaluate if bench-scale trends withheld through scale up. Reduction trends throughout all experiments suggests that immersion ;chilling; using T-128 in conjunction with ;chlorine; provides an effective and practical intervention strategy for controlling ;Salmonella; and ;Campylobacter; in poultry processing plants.