Author: Russell, Scott M.

Source: Journal of Food Protection®, Volume 71, Number 1, January 2008 , pp. 226-230(5)

Publisher: International Association for Food Protection

Abstract:

A study was conducted to determine if an acidic, copper sulfate-based commercial sanitizer evolves into surrounding air when introduced in a commercial poultry scalder. Two identical slaughter lines in a large poultry processing plant were used. One scalder was dosed with the sanitizer, and the other one was not. Four air samples were collected per day over the treated and control lines by an impingement method for 4 days for each of the two lines. Results showed that dosing the scalder with an acidic, copper sulfate-based commercial sanitizer resulted in no significant increase (P ≤ 0.05) in the levels of the chemical components (sulfuric acid, ammonium sulfate, and copper sulfate) in the air above the scalder. Another study was conducted to evaluate the effect of the addition of this sanitizer during scalding on chemical residuals on chicken skin, meat, and fat. Five chickens were tagged and scalded in commercial scald water (136°F [57.8°C]), and five chickens were tagged and scalded in scald water (136°F) treated with an acidic, copper sulfate-based commercial sanitizer as above. The chickens for both the control and treated lines were allowed to continue down the processing line and be exposed to the various washes (inside and outside bird washer and on-line reprocessing system) and the chiller. Skin, breast meat, and fat were removed from each carcass and analyzed. Three repetitions were conducted. Results demonstrated that there was no significant difference (P ≤ 0.05) in the amount of sulfuric acid, ammonium sulfate, or copper sulfate recovered from these carcass parts.

Document Type: Research article

Affiliations: 1: Department of Poultry Science, The University of Georgia, Athens, Georgia 30602-2772, USA

Publication date: 2008-01-01

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  First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
  
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