Effect of chlorine, antibiotics, beta-propiolactone, acids, and washing on Salmonella typhimurium on eviscerated fryer chickens.

Abstract SALMONELLAE are often found on market poultry (Morris and Ayres, 1960; Wilson et al., 1961; Sadler and Corstvet, 1965). Sources of these microorganisms may be infected poultry and contaminated equipment or handlers in processing plants. Carcasses might be cross-contaminated during processing. Excluding salmonellae from poultry meat may require not only the control of these sources but also decontamination prior to sale of the final product to the consumer. Decontamination should be simple to apply and rapidly effective, because under current processing, packing and shipping conditions, poultry is accessible for such treatments for only short periods. Avoiding changes in current processing procedures would also increase the likelihood of acceptance of such treatment by the processor. Substances which might be of value as decontaminants, including chlorine, aureomycin, β-propiolactone, succinic acid, citric acid and neomycin, have been studied by other investigators. Dixon and Pooley (1961) recommended a 200 p.p.m. chlorine dip for 10 …