Effect of Cooled and Chlorinated Chiller Water on Campylobacter and Coliform Counts on Broiler Carcasses during Chilling at a Middle-Size Poultry Processing Plant

To evaluate the effect of cooled and chlorinated chill water for Compylobacter and conforms at a middle-size processing plant which was considered to be difficult for eliminate pathogenic bacteria on carcasses, following three conditions were examined; keeping temperature at < 20, < 10 and < 10 degrees C, and chlorine concentration at < 50, < 50 and 50 to 70 ppm during processing in experiment 1, 2 and 3 respectively. Fifteen prechill and 15 postchill carcasses were examined in each experiment. In lower temperature of experiment 2, decreasing rate (%) of conforms was significantly higher (P<0.01) than that in experiment 1. In higher chlorination of experiment 3, no Campylobacter was detected from all postchill carcasses.