Campylobacter and Salmonella levels and chemical composition of commercial whole bird carcass pre-chiller rinses

Influence of peroxyacetic acid concentration, temperature, pH, and treatment time on antimicrobial efficacy against Salmonella on chicken wings

“…Temperatures in the prechiller are higher than those in the main chiller to avoid immersion of a warm carcass in cold water, which can affect the quality ( Sams and McKee, 2010 ). Prechiller temperatures can vary considerably between processors, ranging from 60°F to 75°F ( Blevins et al, 2020 ). Our findings indicate that the temperature of the treatment solution, tested in our study at 27°C, can significantly decrease the effectiveness of PAA against Salmonella on chicken wings.…”