scholarly journals Chlorine Spray Washing to Reduce Bacterial Contamination of Poultry Processing Equipment

1986 ◽  
Vol 65 (6) ◽  
pp. 1120-1123 ◽  
Author(s):  
J.S. BAILEY ◽  
J.E. THOMSON ◽  
N.A. COX ◽  
A.D. SHACKELFORD
Keyword(s):  
Bacterial Contamination ◽  
Processing Equipment ◽  
Poultry Processing

scholarly journals Use of Glutaraldehyde as a Poultry Processing Equipment Sanitizer

1978 ◽  
Vol 57 (3) ◽  
pp. 676-680 ◽  
Author(s):  
M.G. MAST ◽  
J.H. MacNEIL
Keyword(s):  
Processing Equipment ◽  
Poultry Processing

Detection of Organic Residues on Poultry Processing Equipment Surfaces by LED-Induced Fluorescence Imaging

2011 ◽  
Vol 27 (1) ◽  
pp. 153-161 ◽  
Author(s):  
J. Qin ◽  
K. Chao ◽  
M. S. Kim ◽  
S. Kang ◽  
B.-K. Cho ◽  
...  
Keyword(s):  
Fluorescence Imaging ◽  
Organic Residues ◽  
Processing Equipment ◽  
Poultry Processing

Electrical Treatment of Poultry Chiller Water to Destroy Campylobacter jejuni

1995 ◽  
Vol 58 (12) ◽  
pp. 1330-1334 ◽  
Author(s):  
YANBIN LI ◽  
JOEL T. WALKER ◽  
MICHAEL F. SLAVIK ◽  
HONG WANG
Keyword(s):  
Sodium Chloride ◽  
Campylobacter Jejuni ◽  
Salt Concentration ◽  
Salt Solution ◽  
Death Rate ◽  
Bacterial Contamination ◽  
Treatment Time ◽  
Processing Plant ◽  
Colony Forming Units ◽  
Poultry Processing

To control bacterial contamination in poultry processing, pulsed electricity in combination with a salt was evaluated as an electrical pasteurization method to kill Campylobacter jejuni in poultry chiller water. Chiller water from a poultry processing plant was mixed with either sodium chloride (NaCl) or trisodium phosphate (Na3PO4 12H2O or TSP) at 0.1 %, 0.2% or 0.3% concentration, and inoculated with C. jejuni at 1 × 106 CFU/ml. The inoculated chiller water was treated at 4°C for 20 min using pulsed electrical signals at 10mA/cm2 current, 1 kHz frequency and 50% duty cycle. Samples taken at different intervals were serially diluted, pre-enriched in Brucella-FBP broth, plated on Campy-Cefex agar and incubated, and colony-forming units (CFU) were counted. The results showed that C. jejuni was reduced and that the bacterial death rate was dependent upon pH of the salt solution, salt concentration, and treatment time. In the electrical treatments, C. jejuni was reduced linearly on log scale in the chiller water mixed with TSP, but nonlinearly with NaCl. Bacterial destruction rate was accelerated by higher concentrations or higher pH of NaCl or TSP added to chiller water.

Poultry-Processing Equipment

2010 ◽  
pp. 417-433
Author(s):  
José Jorge Chanona-Pérez ◽  
Liliana Alamilla-Beltrán ◽  
Ernesto Mendoza-Madrid ◽  
Jorge Welti-Chanes ◽  
Gustavo F. Gutiérrez-López
Keyword(s):  
Processing Equipment ◽  
Poultry Processing

scholarly journals Prevalence of Salmonella enterica on poultry processing equipment after completion of sanitization procedures

2020 ◽  
Vol 99 (9) ◽  
pp. 4539-4548
Author(s):  
Tomi Obe ◽  
Rama Nannapaneni ◽  
Wes Schilling ◽  
Li Zhang ◽  
Chris McDaniel ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Processing Equipment ◽  
Poultry Processing
Sign in / Sign up

Export Citation Format

Share Document