Quality of Chicken Parts

Increased numbers of microorganisms on chicken parts when compared to whole broilers has led to the hypothesis that water retained during the pre-chill stage of processing harbors bacteria which contaminate parts upon cut-up. UGA food scientists subjected broiler carcasses to simulated commercial processing steps from pre-chill to cut-up. Microbial populations were determined after each stage of treatment. Pre-chilling with 20 ppm peracetic acid, or 50 ppm chlorine significantly decreased total aerobic bacteria and E. coli/coliforms populations compared to the water control. Evidence does not support increased microbial levels on cut-up parts from bacteria in water retained in muscle. Contamination of parts during the cut-up process is more likely a possible contamination source.