Poultry Processing


Application in Poultry Processing

Poultry Processing

There is significant potential for bacterial contamination during processing of poultry carcasses. Most bacterial contamination occurs on the body surface, and may come from the flora on the poultry skin, filth from the poultry feet or from faeces forced out of the bird during processing. This contamination is removed by washing during the processing operation.

After the washing process, the birds are submerged in chilled water to cool down the carcass as quickly as possible. The chilled water gets contaminated and can lead to cross contamination of the carcasses. Hence, the need for the use of disinfectants to control the microbial population in the poultry chilled water.

Chlorine has long been the preferred disinfectant for poultry processing. However, it has been known to react with organic contaminants in the process water to form potentially toxic trihalomethanes.

Acidified sodium chlorite is a combination of sodium chlorite and any acid generally approved in food. Sodium chlorite, at a concentration of 500-1200 mg/L, is activated with any acid approved for use in foods at levels sufficient to provide solutions with pH values in the range 2.3-2.9 for either a 15 second spraying or 5-8 second dipping. In the case of immersion in chilling water, the concentration is up to 150 mg/L at pH between 2.8 and 3.2. The mean residence time of poultry carcasses in the chiller is typically an hour but can be as long as 3 hours (USDA, 2002b).

The main active ingredient of acidified sodium chlorite (ACS) solution is chlorous acid which is a very strong oxidizing agent, stronger than either chlorine dioxide or chlorine. The level of chlorous acid depends on the pH of the solution. So, 31% is formed at pH 2.3, near 10% at pH 2.9 and only 6% at pH 3.2. The potential formation of chlorine dioxide is limited, not exceeding 1-3 mg/L (International registration Dossier, 2003).

Reference : The EFSA Journal (2005) 297. Poultry treatment with antimicrobials .

Product Description Klorsafe is a two part system which is to be mixed together at the point of use. Klorsafe is an antimicrobial agent approved by FDA to be used in poultry processing water. Ref.: 21CFR173.325 (b)
  • As a component of a carcass spray or dip solution prior to immersion of the intact carcass in a prechiller or chiller tank
  • In a prechiller or chiller solution for application to the intact carcass
  • As a component of a spray or dip solution for application to poultry carcass parts
  • In a prechiller or chiller solution for application to poultry carcass parts
  • As a component of a post-chill carcass spray or dip solution when applied to poultry meat, organs, or related parts or trim.
  • Spray or dip solution : 10 to 24 ml/L of reacted Klorsafe
  • Prechiller or chiller solution : 3 ml/L Klorsafe

Useful references :

WHO Food Additives Series 59

Acidified Sodium Chlorite (ASC) : Chemical and Technical Assessment

Acidified Sodium Chlorite

Treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids

Effects of Postchill Application of Acidified Sodium Chlorite to control Campylobacter Spp. and Escherichia coli on Commercial Broiler Carcasses

Antimicrobials to control Campylobacter in broilers

Efficacy of Antimicrobials against Campylobacter jejuni on Chicken Breast Skin

Application of acidified sodium chlorite in the drinking water to control Salmonella serotype typhimurium and Campylobacter jejuni in commercial broilers


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