Document Detail

Use of a scald additive to reduce levels of Salmonella typhimurium during poultry processing.
MedLine Citation:
PMID:  18648065     Owner:  NLM     Status:  MEDLINE    
This study was conducted to evaluate the efficacy of a scald additive, RP scald, to reduce Salmonella Typhimurium (ST) levels on inoculated poultry carcasses. The RP scald (contains sodium hydroxide) in a 1% solution has a pH of 11.0, which may reduce bacteria levels on carcasses. In this study, 600 broilers (Ross 708 straight run, 6 wk of age) with 300 broilers in each of 2 experimental trials were divided into 4 scald treatments (inoculated with ST) and 2 noninoculated groups. The treatment groups included 4 scald treatments (n = 50 per experimental group per trial): soft scald (SS; 50 degrees C for 90 s), soft scald with 1.0% added RP scald (SSRP), hard scald (56.6 degrees C for 45 s; HS), and hard scald with 1.0% added RP scald. The noninoculated groups (n = 50 per group per trial) are represented by SS0 and HS0. After defeathering, carcass rinses were collected for ST detection. Results indicated that inoculated broilers from hard scald with 1.0% added RP scald had the lowest Salmonella recovery, whereas carcasses from the SS treatment with no RP additive had the highest ST recovery. In trial 1, the SSRP was more effective in reducing ST than HS alone; however, this trend was not consistent. In trial 2, HS alone was more effective in ST reduction than SSRP. Within each scald temperature, the addition of RP scald increased ST reduction; therefore, RP scald may be effective in reducing ST on broiler carcasses in poultry scalder applications, particularly when hard scald temperatures are used.
S R McKee; J C Townsend; S F Bilgili
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Poultry science     Volume:  87     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  2008 Aug 
Date Detail:
Created Date:  2008-07-23     Completed Date:  2008-11-04     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1672-7     Citation Subset:  IM    
Department of Poultry Science, Auburn University, Auburn, AL 36849, USA.
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MeSH Terms
Colony Count, Microbial / veterinary
Food-Processing Industry / methods*
Linear Models
Meat / microbiology*
Random Allocation
Salmonella typhimurium / growth & development*
Sodium Hydroxide / pharmacology*
Water Microbiology
Reg. No./Substance:
1310-73-2/Sodium Hydroxide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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