Assessment of the di‐ and tri‐chlorinated haloacetic acids during broiler prechilling

Abstract

Sodium hypochlorite (NaClO) has been widely used at 100 ppm concentration during poultry slaughter to reduce carcass microorganism loads. However, its use in poultry processing is restricted owing to the potential risks of disinfection by-products (DBPs) that can be produced by the reaction of NaClO with poultry meat components. This study assessed whether dichloroacetic acid (DCAA) and trichloroacetic acid (TCAA), as primary DBP representatives, were produced when NaClO was used as a disinfectant in various methods during broiler prechilling. Headspace gas chromatography-mass spectrometry for the quantitative determination of DCAA and TCAA in 180 prechilling water samples and 30 broiler meat samples, obtained from large standard slaughterhouses equipped with an online monitoring system to control the NaClO concentration between 50 and 100 ppm, showed that neither DCAA nor TCAA were detected. In simulation assays, haloacetic acids (HAAs) were not detected when the concentration of the NaClO solution was less than 200 ppm with low frequency addition; however, more than 0.1 mg/L of DCAA and TCAA were detected on applying 200, 300, 400, 500, and 1000 ppm NaClO at high frequency. These findings indicated that adding high concentrations of NaClO and frequently adding low levels pose a potential risk of DBP formation. This investigation provides a basis for the establishment of food risk and the scientific use of NaClO in poultry processing, and contributes to the evaluation of DBPs in poultry slaughter. Practical Application: This study confirmed the occurrences of DCAA and TCAA during broiler chilling processing, indicating that formation of HAAs in simulation systems was correlated with NaClO levels and validated the absence of DCAA and TCAA with less than 200 ppm, providing a basic study for food safety standards and regulations on the disinfectants used in food processing.

Evaluation of chlorine dioxide in liquid state and in gaseous state as virucidal agent against avian influenza virus and infectious bronchitis virus

“…Currently, NaOCl is mainly used as a chlorine-based disinfectant in poultry farms. Due to its poor persistence as a consequence of its high volatility, NaOCl is used to disinfect drinking water and slaughtered chickens [ 27 ]. While it is regarded to have a strong virucidal activity, there are some disadvantages which are noted above in the introduction.…”

Neutral Electrolyzed Water in Chicken Breast—A Preservative Option in Poultry Industry

“…Although more studies are required to evaluate the textural changes found in the chicken breast that had NaClO added, it has been reported that chicken meat with added NaClO during broiler pre-chilling reacts with the meat, producing dichloroacetic acid (DCAA) and tricholoacetic acid (TCAA)-reactions that are precursors found in chicken and water (carbohydrates, lipids, proteins, etc.) [80], which are macronutrients responsible for the texture of the meat. These types of reactions could contribute to changes in texture.…”

“…acid (DCAA) and tricholoacetic acid (TCAA)--reactions that are precursors found in chicken and water (carbohydrates, lipids, proteins, etc.) [80], which are macronutrients responsible for the texture of the meat. These types of reactions could contribute to changes in texture.…”