Summary

Summary: Several interventions are in place from a meat chicken farm to a processing plant to reduce or control the load of food borne pathogens on Australian chicken meat. In the processing plant, chicken meat can be contaminated during scalding, defeathering and evisceration. Carcasses are commonly washed in the processing plant with systems of washers using chlorinated water to remove the surface contamination. Chlorine has been widely used for poultry processing in Australian chicken meat industry but due to staff health and safety concerns or customer perception there may be a need to identify a suitable replacement for chlorine. There are a number of sanitizers that have been tested on chicken meat to reduce microorganisms that cause food borne illnesses however some sanitizers are either not registered/approved for use or trialed in the field in Australian conditions. The proposed project will involve reviewing the published literature on the efficacy of various sanitizes used in the chicken meat industry.

Program

Chicken Meat

Research Organisation

The University of Adelaide

Objective Summary

Objectives:
Based on the project findings from PRJ-010543 and feedback from the steering committee, variation for the project is requested for the investigation of the following objectives.
1. To test different concentrations of PAA and ASC for reduction of campy and Salmonella spp.
2. To compare various exposure times to PAA, chlorine and ASC.
3. To test the efficacy of sanitizers post spin chill.