Purpose: The purpose of this study was to compare phosphate buffered saline (PBS; control), buffered peptone water (BPW) and neutralizing buffered peptone water (nBPW) rinse fluids to neutralize antimicrobial carryover on whole broiler carcasses and parts sets during commercial harvest and fabrication.
Methods: Peroxyacetic acid dip (PAA), applied to parts, and cetylpyridinium chloride (CPC) spray and chill-dip, applied to whole carcasses, were applied at 0.06%±0.03% (v/v) and 0.50%±0.06% (v/v), respectively. At random intervals, carcasses (n=20) and parts sets (n=14) were collected for testing; parts sets consisted of four pound samples of wings (three), thighs (three), breasts (four) and drumsticks (four). The United States Department of Agriculture method for the detection of Salmonella was utilized for pathogen enrichment and detection.
Results: Mean presumptive-positive Salmonella recovery rates for PBS (control), BPW, and nBPW for chicken carcasses were 0%, 0%, and 29.2%, respectively, while those for PBS, BPW, and nBPW for chicken parts were 11.9%, 10.7%, and 14.3%, respectively. Recovery rates for presumptive-positive Salmonella on whole carcass nBPW was higher (P<0.001) than PBS and BPW. Statistical analysis indicated no differences in presumptive-positive Salmonella recoveries for chicken parts sets as a function of rinse fluid (P=0.47).
Significance: Results of testing indicate the null hypothesis must be rejected for carcasses but could not be rejected for parts, in that nBPW was not apparently more effective at aiding Salmonella recovery versus BPW. These do not provide strong evidence nBPW is more effective for antimicrobial neutralization during poultry carcass or parts rinsing versus BPW.