Effects of Six Modifications on the Incidence and Levels of Spoilage and Pathogenic Organisms on Commercially Processed Postchill Broilers

Abstract A combination of six processing modifications was evaluated in five commercial broiler processing facilities. These modifications included: counter current scalding; addition of a bird wash at the exit of the scalder; addition of 20 ppm total chlorine to the bird wash in the picking room, the water used on the transfer belt, and the final wash; and addition of chlorine in the chill water at a level to allow for 1 to 5 ppm free chlorine in the overflow from the chill tank. The modifications were based on recommendations suggested by the National Broiler Council and approved by the Food Safety and Inspection Service. Aerobic plate counts decreased in all five plants when modifications were incorporated. Coliform counts decreased significantly in two of the five plants, and E. coli counts decreased significantly in three of the five plants. Levels of Salmonella spp. and Listeria monocytogenes were reduced significantly in two of the five plants, and those of Campylobacter jejuni/coli were reduced significantly in four of the five plants. Incidence of these same pathogens was also reduced significantly by the processing modifications in two of the five plants. Reduction in incidence was independent of specific pathogen or plant. Levels of Salmonella spp. and L. monocytogenes on postchill carcasses were extremely low in all five plants, while those of C. jejuni/coli were higher. This latter organism is, however, more susceptible to environmental conditions. Based on the results of this study, the National Broiler Council's Board of Directors voted in February 1992 that all members of council voluntarily adopt the modifications presented here.