ABSTRACT
In 2001, Yang et al. inoculated Salmonella Typhimurium and Campylobacter jejuni into scald water and chiller water and on chicken skins to determine the effects of scalding temperature (50°C, 55°C, and 60°C) and the chlorine level in chilled water (0, 10, 30, and 50 ppm), associated with the ages of scalding water (0 and 10 hours) and chiller water (0 and 8 hours), on bacterial survival or death. After scalding at 50°C and 60°C, the reductions of C. jejuni were 1.5 and 6.2 log10 CFU/mL in water and less than 1 and more than 2 log10 CFU/cm2, respectively, on chicken skins. ’e reductions of Salmonella Typhimurium were less than 0.5 and more than 5.5 log10 CFU/mL in water and less than 0.5 and more than 2 log10 CFU/cm2, respectively, on skins (Yang et al., 2001). ’e age of scalding water did not significantly (p > 0.05) affect bacterial heat sensitivity. However, the increase in the age of chilled water significantly (p < 0.05) reduced the effect of the chlorine on bacteria. In 0-hour chilled water, C. jejuni and Salmonella Typhimurium were reduced by 3.3 and 0.7 log10 CFU/mL, respectively, after treatment with 10 ppm of chlorine and became undetectable with 30 and 50 ppm of chlorine, respectively (Yang et al., 2001). In 8-hour chilled water, the reduction of C. jejuni and Salmonella Typhimurium was less than 0.5 log10 CFU/mL with 10 ppm of chlorine and ranged from 4 to 5.5 log10 CFU/mL with 50 ppm of chlorine. Yang et al. (2001) found that chlorination of chilled water did not effectively reduce the bacteria attached on chicken skins.
