Use of Glutaraldehyde as a Disinfectant in Immersion Chilling of Poultry

Laboratory tests were conducted to determine the efficacy of glutaraldehyde (1,5 pentanedial) as a disinfectant when used in simulated commercial chilling. Poultry carcasses were held in chillwaters (3 C) consisting of either 50 ppm glutaraldehyde, 50 ppm chlorine, or water (control) for 45 min. Chilling reduced the number of bacteria on all carcasses; those chilled in glutaraldehyde retained lower counts throughout 10 days of storage at 3 C. Glutaraldehyde-chilled carcasses had a shelflife 2 days longer than chlorine-chilled carcasses and 3 days longer than controls. There were no significant (P<.05) differences in moisture uptake, moisture retention, or color among carcasses chilled in the three solutions.