Bacterial Counts and Weight Changes of Broiler Carcasses Chilled Commercially by Water Immersion and Air-Blast

Broiler carcasses chilled by immersion in slush ice in a 2-stage commercial continuous chiller showed lower bacterial count after chilling and during storage than carcasses which by-passed the immersion chiller and were air-blast chilled at −7°C. for 45 min. Carcasses chilled by the combination of immersion and air-blast were usually intermediate in bacterial count after chilling and during storage. When carcasses were handled or rehung during and after chilling, bacterial count significantly increased in skin surfaces.