The efficacy of chlorine dioxide in controlling Salmonella contamination and its effect on product quality of chicken broiler carcasses

A large spin-type chiller in an Ontario poultry processing plant was adapted so that the chill water could be treated with various levels of chlorine dioxide ( ClO2 ), increasing the concentration of ClO2 from 0 to 1.39 mg/liter resulting in reducing the bacteria count to the point where salmonellae could not be isolated from the chill water or the chilled broiler carcasses. In addition, coliform, psychrotroph , and aerobic plate counts were all greatly reduced (less than 1 log cycle) in chill water but were only slightly reduced (less than .5 log cycle) in macerated chicken broiler breast skin. Shelf-life was lengthened for broiler carcasses treated with 1.33 and 1.39 mg/liter ClO2 as compared to control carcasses. Sensory panelists reported no off flavors for any ClO2 concentration but rated broiler skin as being slightly lighter in color compared to control carcasses at all concentrations of ClO2 treatment.