ABSTRACT
Russell (2007) wrote an article detailing how this problem can be overcome. ’is problem may be avoided by introducing a sanitizer into the scalder. It seems easy to put a chemical sanitizer into the scalder, but in actual practice, it is difficult. For this reason, few poultry companies add anything to their scalders to disinfect them. ’e reasons are twofold: (1) ’ey are not used to spending money on scalder disinfectants and are reticent to spend the extra money, and (2) few chemicals have been shown to have any efficacy. I have observed numerous instances when a plant manager agrees to add a disinfectant to the scalder. ’e company begins to see excellent Salmonella reduction on postchill carcasses; however, when an accountant in the main office sees the added expense for this disinfectant, the accountant immediately cuts the expenditure. ’is is because there is, in some cases, a serious lack of communication between the people who actually produce the chicken and those who work in the main office paying bills. ’is problem must be addressed first by educating those responsible for expenditures why the added expense is necessary.
