ABSTRACT
Experiments conducted at the Western Regional Research Center, Agricultural Research Service, of the U.S. Department of Agriculture (USDA) concluded that a free chlorine residual could not be established in a commercial poultry chiller even by adding up to 400 ppm of free chlorine (Tsai et al., 1992). When chlorine reacts with organic material, it cannot act as a disinfectant because the chlorine is not free to oxidize the bacteria. ’erefore, to maximize chlorine use in poultry chillers, efforts should be made to reduce the amount of organic material in these systems. Prescald bird brushes, effective carcass rinse systems, proper bleed-out procedures, countercurrent scalders and chillers, and proper freshwater makeup in scalders and chillers all contribute to lowering organic loading of the chillers.
