Managing IMmersion Chilling Systems

摘要

What are the best methods for achieving microbial reductions on commercially processed poultry? The immersion chilling practices of six turkey plants were studied to find the answers. Aproperly managed immersion chilling system represents an invaluable tool for commercial processors for reducing the presence of microbial contaminants on processed chicken and turkey carcasses. If improperly managed, however, a chilling system of identical design and implementation is likely to represent a microbial reduction tool of limited effectiveness or worse, a potential site for bacterial cross-contamination on processed carcasses. In this article, we will present summary observations and recommendations from a survey completed by our laboratories of six commercial turkey processing plants located in geographically distinct American states.