Effect of Acetic Acid on the Microbiological Quality of Scalded Picked and Unpicked Broiler Carcasses

Abstract

Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. However, the effect of acid-treated scald water on microbial levels of scalded carcasses has not been addressed. This study confirmed reductions in levels of total aerobic bacteria and Enterobacteriaceae in scald water containing 0.2 and 0.5% acetic acid; salmonellae were not detected. No significant reductions occurred in levels and/or incidence of salmonellae, total aerobic bacteria and Enterobacteriaceae on unpicked carcasses sampled after scalding in 0.5% acetic acid-treated scald water or on picked carcasses that were acid scalded and sprayed with 0.5% acetic acid water during picking.