The Efficacy of Chlorine Dioxide in Controlling Salmonella Contamination and Its Effect on Product Quality of Chicken Broiler Carcasses

Abstract

A large spin-type chiller in an Ontario poultry processing plant was adapted so that the chill water could be treated with various levels of chlorine dioxide ( ClO2 ), increasing the concentration of ClO2 from 0 to 1.39 mg/liter resulting in reducing the bacteria count to the point where salmonellae could not be isolated from the chill water or the chilled broiler carcasses. In addition, coliform, psychrotroph , and aerobic plate counts were all greatly reduced (less than 1 log cycle) in chill water but were only slightly reduced (less than .5 log cycle) in macerated chicken broiler breast skin. Shelf-life was lengthened for broiler carcasses treated with 1.33 and 1.39 mg/liter ClO2 as compared to control carcasses. Sensory panelists reported no off flavors for any ClO2 concentration but rated broiler skin as being slightly lighter in color compared to control carcasses at all concentrations of ClO2 treatment.

Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads

“…ClO 2 treatments extended the shelf life of chicken broilers (Lillard, 1980) and reduced the incidence of Salmonella spp. on poultry carcasses (Thiessen et al, 1984). ClO 2 was more effective than aqueous chlorine in killing Listeria monocytogenes inoculated on fish cubes (Lin et al, 1996).…”

Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses

“…Several efforts have been made to eliminate or substantially decrease bacterial populations on poultry carcasses. Decontamination treatments with glutaraldehyde (6), chlorine or chlorine dioxide (7,8) potassium sorbate (9,12), hydrogen peroxide (10), organic acids (11,13) and gamma irradiation (14,15) were carried out. However, most of these methods have not been completely acceptable due to the chemical residues, discolouration of chicken carcasses, high cost or variable effectiveness (16).…”

Research Note: The Use of Carcass Halves for Reducing the Variability in Salmonellae Numbers with Broiler-Processing Trials

“…Numerous studies have evaluated the use of various chemicals in processing waters to reduce or eliminate salmonellae on processed poultry (Cunningham and Lawrence, 1977;Thomson et al, 1977;Islam et al, 1978;Lillard, 1979;Thiessen et al, 1984). Many of the chemicals studied have shown promise in reducing or eliminating certain microorganisms.…”