Abstract
Broiler carcasses, each inoculated with 30 cells of marker Salmonella heidelberg , were prechilled and chilled together with uninoculated carcasses in a simulated commercial chilling system. When either 10 or 25 ppm of PHMB [poly(hexamethylenebiguanide hydrochloride)] was added to the prechill water, cross-contamination (uninoculated carcasses showing contamination with marker Salmonella after chilling) was prevented, and no viable Salmonella were found on the inoculated carcasses. When carcasses, each inoculated with 60,000 cells of marker Salmonella , were similarly chilled, and 10 ppm of PHMB was added to the prechill water, cross-contamination was not prevented, and viable Salmonella were found on the inoculated carcasses. With 60,000 cells, and 25 ppm PHMB, cross-contamination was prevented, but viable Salmonella remained on the inoculated carcasses.