Campylobacter, Salmonella, and Escherichia coli on broiler carcasses subjected to a high pH scald and low pH postpick chlorine dip

Abstract

The objective of this study was to determine the individual and combined effects of a high pH scald and a postpick chlorine dip on bacteria present on broiler carcasses. In each of 3 replications, a flock was sampled at several sites within a commercial broiler processing plant. Carcasses were sampled by whole carcass rinse before and after treated scalding at mean pH 9.89 or control scalding at mean pH 6.88. Other carcasses from the same flock run on both the treated and control scald lines were collected and sampled before and after a chlorine dip tank operated at mean total chlorine level of 83.3 mg/kg and pH 6.04. Rinses were cultured for numbers of Campylobacter and Escherichia coli and presence or absence of Salmonella. High pH scald was more effective than standard scald to lessen the prevalence and numbers of Campylobacter on broiler carcasses; a lower prevalence was maintained through the postpick chlorine dip tank. The pH of the scald tank made no difference in numbers of E. coli recovered from broiler carcasses at any tested point on the processing line. High pH scald was not more effective than standard scald to lessen Salmonella prevalence. Furthermore, it is unclear why the postpick chlorine dip effectively lessened Salmonella prevalence on only the control scald line. Although no evidence exists that these treatments have an additive effect when used in series, each treatment shows some promise individually. Further optimization may result in more effective decontamination of broiler carcasses.