Purpose: The objective of this study was to determine the effectiveness of applying an antimicrobial treatment in the pre-chill tank to reduce the prevalence of E. coli, Campylobacter, and Salmonella on chicken parts.
Methods: Commercially eviscerated broiler carcasses were collected and subjected to sequential pre-chill and cut-up procedures in a pilot plant. Selective enrichment and isolation of Campylobacter spp. and Salmonella spp., as well as enumeration of total aerobic bacteria and E. coli/coliforms, was performed using carcass rinses at the following points: before processing, after 15 minute pre-chill (22 - 25°C water), after 30 min chill (0 - 4°C water), and following cut up into parts. Six pre-chill, antimicrobial treatments were evaluated: 50 ppm chlorine, 50 ppm chlorine + 0.5% T-128, 20 ppm peracetic acid, 20 ppm peracetic acid + 0.5% T-128, 0.5% T-128, and water.
Results: Addition of 0.5% T-128 to water, 20 ppm peracetic acid, and 50 ppm chlorine during pre-chill resulted in a significant decrease by ~1.5 - 2.0 log (P < 0.05) in total aerobic bacteria and E. coli/coliforms following pre-chill. A significant increase by ~0.5 log (P < 0.05) following cut-up was only observed with E. coli/coliforms in the previously mentioned wash solutions.
Significance: Results of this study concluded that water retention in the pre-chill tank is likely not the cause of increased microbial prevalence on chicken parts and indicate the source may be attributed to other modes of contamination such as poor sanitation in processing facilities or cross-contamination by workers during cut-up. However, Smartwash T-128 may serve as an effective additive to wash water in the poultry industry.