ABSTRACT
With recent emphasis by the USDA-FSIS on further reducing Salmonella, poultry plants have increased their reliance on their water chlorination program in the processing plant, including prescald bird brushes, equipment rinses, inside-outside bird washers, carcass washes, and as a disinfectant during chilling. However, there remains a limited understanding of water chlorination and proper management of water chlorination in the poultry industry (Russell and Keener, 2007).
