Generation and detection of trihalomethanes in chicken tissue from chlorinated chill water 1

SUMMARY Some countries do not allow the use of chlorine in poultry processing because of the possible production of trihalomethanes (THM) such as chloroform that might be formed in reaction with tissue. This study was conducted in 2 parts. The first experiment established a method for detecting the presence of THM in leg quarters by using 2 methods of detection: an Association of Official Analytical Chemists method and a US Environmental Protection Agency method. The second experiment was conducted to determine if chloroform or other volatile compounds could be formed when exposed to different concentrations of chlorine during the chilling process. No THM were detected using either detection method for any sample at or above the detection limits for the method used. Minute levels of chloroform (i.e., below the reported detection limit for that method) were detected in the tissues exposed to 70 and 100 mg/L of chlorine when using the Environmental Protection Agency method for detection of volatile gases.