In an attempt to establish a method to eliminate spoilage organisms from poultry meat, the effects of NaClO, ClO₂ and organic acid added to water to chill poultry were studied and the following results were obtained:
1) The 100ppm NaClO solution and 25ppm ClO₂ solution with pH below 5.0 exhibited bactericidal effects on the contaminated Salmonella on poultry meat but never killed the organisms all.
2) The bactericidal effects of NaClO and ClO₂ on different populations of bacteria were examined. When the comtaminated Salmonella organisms exceeded 10³/g, the organisms decreased by three orders of magnitude in 30 min, but when the contaminated organisms were less than 10²/g, Smlonella was not detedcted in 5 min.
3) The storage life of poultry carcasses was extended when treated for 30 min with chiller water containing NaClO at 100ppm adjusted to pH 5.0 with organic acid.