Abstract
A study was conducted to determine the effects of propylene glycol (PG) and lactic acid (LA) alone, or in combination, on levels of salmonellae on broiler carcasses. Chicks were inoculated with salmonellae via the drinking water on days 2, 7, 14, and 21. At 49 days, birds were processed and the carcasses were subjected to chemical treatment in the chill water. Two treatments were effective in completely eliminating salmonellae from the carcass (0.25% LA + 20% PG or 0.50% LA + 20% PG). However, both levels of LA resulted in discoloration of the skin, and all levels of PG that were evaluated (5, 10, or 20%) produced carcasses that exhibited a sickeningly sweet odor. Color and odor problems did not diminish with time.
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