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Pathogen Reduction and Optimization of Water Usage in Poultry Processing Operations


<p>1. Develop and analyze poultry processing methods that utilize electrolyzed water
and antimicrobial fatty acids as microbiocides to decrease microbial contamination during poultry processing.</p>

<p>2. Develop innovative processing operations and recommend modifications in existing processing operations to decrease water use in commercial poultry processing.</p>

<p>3. Evaluate the movement of microorganisms from broiler carcasses to processing
water and equipment, specifically scalders, eviscerators and chillers.</p>

More information

<p>Alternative antimicrobial treatments such as electrolyzed water, salts of fatty
acids, peroxyacetic acid, blends of organic acids, chlorine dioxide, monochloramines, cetylpyridinium chloride and ozone will be evaluated for activity against poultry pathogens and spoilage bacteria. Optimum conditions for applying antimicrobials, including concentration and methods (spray or immersion), will be identified. Treatments with the greatest efficacy against poultry pathogens will be tested further during immersion chilling with reduced water volumes or air chilling.</p>

<p>Carcass cross-contamination and procedures of preventing cross-contamination will be determined by focusing experiments on three of the processing areas where the transfer of bacteria is greatest (scalding, defeathering and equipment surfaces). Experiments will also evaluate product contact surfaces as a source of cross-contamination. Partitioning experiments will be performed to separate pathogens on the exterior of the bird from those interior. Cross-contamination will be minimized by using antimicrobial treatments tested in subsequent experiments. Research will be transferred to processing and regulatory personnel for implementation into Sanitation Standard Operating Procedures (SSOPs) and Hazard Analysis and Critical Control Point System (HACCP) plans.</p>

Hinton, Arthur, Jr.
USDA - Agricultural Research Service
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