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United States Department of Agriculture

Agricultural Research Service

Title: Recovery of Salmonella Post-Chill and after Storage for One Week from Tsp Treated and Control Carcasses

Authors
item Bourassa, Dianna - UGA
item Fletcher, D - UGA
item Berrang, Mark
item Buhr, Richard
item Cason Jr, John

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: May 4, 2003
Publication Date: July 6, 2003
Citation: Bourassa, D.V., Fletcher, D.L., Berrang, M.E., Buhr, R.J., Cason Jr, J.A. 2003. Recovery of salmonella post-chill and after storage for one week from tsp treated and control carcasses. [abstract] Poultry Science. 82(suppl.1):18.

Technical Abstract: The application of trisodium phosphate (TSP) to poultry carcasses is used as an antimicrobial wash to reduce salmonellae during broiler processing. Experiments were conducted to determine the effectiveness of TSP on salmonellae detection immediately after chilling and following 1 wk of refrigerated storage at 2-4 C. All carcasses were sampled using whole carcass enrichment for 24 h at 37 C. For each of two trials, 40 carcasses were obtained from a commercial processing line immediately after the mechanical bird washer (pre-chill) and transported to a pilot processing plant. In each of 5 replicate batches, four carcasses were re-washed in a mechanical bird washer and either subjected to a 5 s TSP dip (Treatment; specific gravity 1.045 to 1.055, temperature 23.3 to 25.6 C), or not dipped (Control). Treatment and control groups were chilled in separate pilot scale ice and water immersion paddle chill tanks for 45 min and allowed to drip for 5 min before bagging. Half of each treatment group were sampled immediately and half following 1 wk storage. For the two trials combined, the control group had 17 out of 20 carcasses salmonellae positive on Day 0 and 15 of 20 positive 1 wk later. The TSP treated group resulted in 9 of 20 salmonellae positives on Day 0 and 7 of 20 positive at 1 wk. The TSP treatment also resulted in an increased chill water pH from 7.0 to 9.4. These results are not conclusive regarding the effectiveness of TSP and further work is needed to determine if the results obtained thus far are due to the TSP dip or the longer term effects of TSP on water pH during chilling.

Last Modified: 8/1/2014
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