Peracetic Acid Efficacy and Decay Kinetics in Poultry Processing under Chiller Conditions

Pathogens on poultry products continue to pose critical public health risks. Despite significant literature examining sanitizer impact on bacterial pathogens during chilling, the mechanisms of sanitizer efficacy in terms of pathogen and organic load, sanitizer levels, and exposure duration are not well understood. To assess these, we report on experimentally-informed-mechanistic-modeling to describe pathogen dynamics during poultry chilling. The shedding and survival of a five-strain cocktail of poultry-plant derived Salmonella enterica serovars, at high and low loads, with exposure to peracetic acid (PAA; 0 – 200 mg·L ^-1 ) for up to 60 min in 10-L chiller tanks, in the presence or absence of whole chicken carcass/parts, were measured. Process water parameters versus time were simultaneously monitored. Results suggest that total dissolved solids (TDS) predict PAA decay more consistently than chemical oxygen demand (COD). A mathematical model for PAA decay and pathogen shedding/inactivation was developed. This model accurately predicted PAA level changes in the pre/main chiller of a high-speed poultry processing plant in North America. Without PAA, Salmonella shedding from chicken thighs is influenced by rinse time and number of rinses. Without organic load, residual PAA (1 mg·L ^-1 ) inactivated bacteria given sufficient exposure time, although PAA levels > 5 mg·L ^-1 were essential for rapid inactivation. With organic load, initial PAA concentration (> 40 mg·L ^-1 ) and exposure time (> 2 min) were critical for bacterial inactivation, with model results connecting process conditions to dominate modes of bacterial inactivation on chicken. The insights from such experimental-modeling studies provide key tools for processors to improve pathogen control during chilling.