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To evaluate the effect of cooled and chlorinated chill water for Campylobacter and coliforms 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 &lt; 20, &lt; 10 and &lt; 10°C, and chlorine concentration at &lt; 50, &lt; 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 coliforms was significantly higher (P&lt;0.01) than that in experiment 1. In higher chlorination of experiment 3, no Campylobacter was detected from all postchill carcasses.

journal of veterinary medical science

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