Surface pasteurisation of chicken carcasses using hot water

Immersion in hot water is one of many potential methods for reducing levels of pathogenic bacteria on the surface of poultry meat. Purnell et al. [Purnell, G., Mattick, K., & Humphrey, T. (2004). The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry. Journal of Food Engineering, 62, 29–36] developed and evaluated an experimental in-line processing unit for poultry carcasses using hot water immersion, identifying suitable time/temperature treatments. Microbiological testing was carried out on naturally contaminated carcasses fresh from the production line. These results, though promising, were difficult to evaluate because of the variations found in natural microbial counts. Thus the times/temperatures identified by Purnell et al. The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry. Journal of Food Engineering, 62, 29–36.] have been evaluated in laboratory trials carried out on poultry carcasses artificially inoculated with Escherichia coli K12 and Campylobacter jejuni AR6 using a pilot batch immersion system developed for the project. Overall, reductions of 1.31 log10 cfu cm−2 in counts of E. coli K12 was achieved using a 20 s, 80 °C treatment. A 1.66 log10 cfu cm−2 reduction in C. jejuni AR6, was achieved by a 30 s, 75 °C treatment.