Changes in Microbial Numbers During Final Washing and Chilling of Commercially Slaughtered Broilers

This study was undertaken to determine changes in microbial numbers on broiler carcasses during the final wash and chilling in four commercial plants. In all plants the final washer was a spray type and the chilling system consisted of a prechilling unit with a rotating reel (Gordon Johnson type) while the chillers were the drag (Frick) type. Chlorine was added to chill water at approximately 18–25 p.p.m. Five broilers were sampled by swabbing 6.45 square cm. on the back before the final washer, after the washer and after chilling one day per week for approximately 16 weeks. Total plate counts were determined, and in one plant, psychrophile counts were also determined on some of the samples. Results indicate that the continuous immersion chilling system significantly reduces both total and psychrophilic bacterial counts.