The Effect of pH Adjustment on the Microbiology of Chicken Scald‐tank Water with Particular Reference to the Death Rate of Salmonellas

In laboratory experiments adjustment of the pH of chicken scald‐tank water to 9.0 ± 0.2 lowered the D 52°C value of a strain of Salmonella typhimurium from 34.5 to 1.25 min. Factory trials where the scald water was maintained at pH 9.0 ± 0.2 for the after‐lunch period showed that both the total bacterial population and the number of coli‐aerogenes organisms were substantially reduced. Addition of sodium hydroxide also increased the rate of accumulation of total dry matter in the water. Sodium carbonate was as effective as NaOH in increasing the death rate of Salm. typhimurium and would appear to be a suitable alternative.