Salmonella Contamination of Chicken Meat and Its Control

II. Effect of Chlorination against Salmonella in Cooling Water at the Dressing Plant

Abstract

Salmonella organisms contained in cooling water nsed at the chicken-dressing plant were destroyed by exposure to 50 to 100ppm of effective chlorine for 5 to 10minutes when the amount of organic matter dissolved in the water was less than 20mg per 100ml. This procedure was also effective against the secondary contamination of water at large, fingers, and utensils with these organisms.