The effects of extended chilling times with acetic acid on the temperature and microbiological quality of processed poultry carcasses.

The effects of extended chill times with and without .6% acetic acid and agitation on the microbiological quality of broiler carcasses were determined. Carcasses were chilled for either 1, 2, or 3 h using the following treatments: 1) paddle chiller without acid (C); 2) static ice slush with .6% acetic acid (S); 3) static ice slush with air agitation and .6% acetic acid (SA); and 4) a paddle type chiller with .6% acetic acid (P). Whole carcass rinse samples were taken at 1, 2, and 3 h (two per time per treatment) and evaluated for total aerobes and Enterobacteriaceae and at 1 and 2 h for Salmonella incidence. Six replications of 24 carcasses per replication were used for the standard microbiological evaluations and five runs of 24 carcasses per run were used for the determination of Salmonella incidence. Total aerobes were reduced (P < or = .05) by .34, .62, and 1.16 log10 most probable number/mL for the S, SA, and P treatments, respectively, when compared with the controls. Enterobacteriaceae counts were reduced (P < or = .05) by .50, .71, and 1.4 log10 for the S, SA, and the P treatments, respectively. Salmonella incidence, from inoculated carcasses, after 1 h were 87% for the C carcasses, 80% for the S treatment, 53% for the SA treatment, and 6.7% for the P treatment.