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The Effect of an Acidic, Copper Sulfate-Based Commercial Sanitizer on Indicator, Pathogenic, and Spoilage Bacteria Associated with Broiler Chicken Carcasses When Applied at Various Intervention Points During Poultry Processing

Department of Poultry Science, The University of Georgia, Athens 30602-2772

¹ Corresponding author: srussell{at}uga.edu

Studies were conducted to evaluate 1) the effect of an acidic, copper sulfate-based commercial sanitizer on pathogenic, indicator, and spoilage bacteria in a model scalder system, 2) the effect of this sanitizer on total aerobic bacteria (APC) and Escherichia coli counts, and Salmonella prevalence on broiler chicken carcasses when applied during scalding or scalding and postpick dipping, and 3) the ability of sanitizer to extend the shelf-life of broiler chicken carcasses. Exposure of Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, Pseudomonas fluorescens, or Shewanella putrefaciens to the sanitizer in scalder water at 54°C for 2 min resulted in complete elimination of these bacterial species. Exposure of E. coli to the treated scald water resulted in a 4.9 log₁₀ reduction. These data suggest that this sanitizer would be effective for use in scalders. When applied during scalding in a commercial processing plant, APC and E. coli counts were significantly (P 0.05) reduced on all days of sampling. The average log₁₀ reduction overall was 3.80 and 3.05 for APC and E. coli, respectively. Salmonella prevalence was reduced by an average of 30%. For carcasses that were scalded, picked, and dipped postpick using this sanitizer, APC were significantly P 0.05) reduced on all days of sampling by an average of 1.19 log₁₀. Escherichia coli counts were reduced on all but 2 d of sampling for carcasses scalded, picked, and dipped in this sanitizer, except for d 2 and 10. Averages on these days were higher for controls, but were not significantly different. Salmonella prevalence was not consistently impacted overall. For the shelf-life study, odor scores were significantly (P 0.05) reduced for treated carcasses at d 8 through 14 of storage. The psychrotrophic plate counts were significantly (P 0.05) lower on treated carcasses at d 6 through 14 of storage. This sanitizer suppressed spoilage bacteria with a 99.99% reduction at d 10 and a 99.9% reduction at d 12 of storage. This effect could result in an extension of the shelf life of the poultry carcasses by up to 4 d.

Key Words: Salmonella • Escherichia coli • copper sulfate • scalder • shelf-life