An Evaluation of a Rinse Procedure Using Sodium Bicarbonate and Hydrogen Peroxide on the Recovery of Bacteria from Broiler Carcasses

Abstract

A patent entitled “Reduction of Bacteria Count on Poultry Being Processed into Food at a Poultry Processing Plant” (U.S. Patent No. 4,683,618) claimed that a three-step rinse process using sodium bicarbonate and hydrogen peroxide solutions would remove bacteria from the surface of broiler carcasses. In three replicate trials, 40 broilers were obtained postchill from a commercial processing plant. Broilers (n = 20) were treated according to the patent by spraying the inside and outside surfaces of each carcass with a 2% NaHCO3 solution for 5 s and rinsing with water, repeating, spraying with a 3% H2 O2 solution for 5 s, and rinsing a final time with water. Controls (n = 20) were treated identically except that in each of the rinse steps tap water was used in place of the test solutions. Whole carcass rinses were conducted and total aerobic plate counts (TPC) and impedance detection times (DT) were determined after 1 h and 7 days at 4 C. The NaHCO3 + H2 O2 treatment resulted in no significant difference in TPC at 1 h post-treatment but did result in lower TPC after 7 days and greater DT at both 1 h and 7 days. The procedure was effective in reducing the recovery of bacteria at 7 days post-treatment by .3 log10 but was not effective in removing the bacteria to the extent implied in the patent. Based on previous studies using H2 O2, these results are not unexpected, but commercial applicability remains questionable based on actual reduction levels.