2 Abstract: The objective of the following study was to determine if a post-chill whole carcass Cecure (Safe Foods ® Corporation, N. Little Rock, AR) treatment (0.3% @ 0.5 gallon/carcass) would extend the shelf-life of various further processed broiler products which were produced from Cecure -treated whole carcasses. Cecure is an FDA and ® ® ®

2 Abstract: The objective of the following study was to evaluate the microbial efficacy of a Precure™ (Safe Foods Corporation, N. Little Rock, AR) dip (3 vs. 30 seconds) treatment (pH = 1.5) for further processed broiler parts including wings, leg quarters and breast halves. Precure™ is listed as a solution of GRAS acids for use by FDA and is listed as a safe and suitable ingredient by USDA for use on poultry. This study was conducted in response to the request by several poultry companies for a means to increase the shelf-life of further processed broiler parts. Therefore, 60 post-chill broiler carcasses were obtained from a local USDA-inspected poultry processing facility and were transported on ice to MCA Services (Rogers, AR). Upon arrival at the laboratory, the carcasses were held under refrigerated conditions (40 to 42 F) for 24 hours to simulate transport to a further processing (cut-up) facility. After the o 3 colony forming unit per mL. All dipped parts were also observed for organoleptic properties and no negative qualities were observed. The Aerobic Plate Counts for the control parts were 2.0 logs (wings), 2.4 logs (leg quarters) and 1.9 logs (breast halves). The group that was subjected to the 3-second Precure™ dip had Aerobic Plate Count values of 0.5 logs (wings), 0.3 logs (leg quarters) and 0.9 logs (breast halves). There was no recovery of Aerobic Plate Count from parts that were subjected to the 30-second dip in Precure™. Thus, the 3-second dip in Precure™ resulted in Aerobic Plate Count reductions of > 97% for wings, > 99% for leg quarters and > 89% for breast halves while the 30- second dip in Precure™ allowed for no recovery of organisms. Results from this study clearly demonstrate that the use of Precure™ (pH = 1.5) as a dip treatment (3 to 30 seconds) for poultry parts will significantly improve the microbiological properties of poultry parts without adversely affecting the sensory attributes. Thus, the commercially available Precure™ treatment provides the processor with a very economical means of controlling the microbiological properties, and possibly extending the shelf-life, of further processed poultry parts.

2 Abstract: The presence of Listeria in marinade used to inject fresh whole muscle poultry products poses a potential threat to processors. In an attempt to offer a solution to this problem, two representative samples (20 gallons each) of fresh poultry marinade solution were collected on two separate days from a USDA-inspected poultry processing facility and were shipped overnight to MCA Services (Rogers, AR) under refrigerated conditions. Upon arrival at the laboratory, the marinade solutions were inoculated with overnight cultures of Listeria innocua to a level (colony forming units) of 5.0 logs per mL (Trial 1) or 6.6 logs per mL (Trial 2) of marinade solution. The inoculated marinade was then passed through a FreshLight 210 ultraviolet light system (Safe Foods Corporation, N. Little Rock, AR) for 20 minutes ®

2 Abstract: In 1993, the USDA approved the use of on-line reprocessing which allows poultry carcasses that are accidentally contaminated, during the evisceration process, with digestive tract contents to remain on the processing line if an approved antimicrobial process is in place. Prior to allowance for on-line reprocessing, contaminated carcasses had to be transferred to a salvage line where they were manually rinsed and cleaned with chlorinated water. In accordance with USDA guidelines, all on-line reprocessing procedures must result in pre-chill poultry carcasses of equal or improved microbiological quality in comparison to carcasses that are visibly clean. The objective of the following study was to demonstrate the efficacy of the Precure™ (Safe Foods Corporation, N. Little Rock, AR) antimicrobial as an effective on-line reprocessing treatment. Precure™ is listed as a solution of GRAS acids for use by FDA and is listed as a safe and suitable ingredient by USDA for use on poultry. In this study, fully automated Precure™ application systems were installed in three USDA-inspected broiler processing facilities. Visibly clean, uncontaminated carcasses (control group) and visibly contaminated Precure™-treated (pH = 1.5) carcasses were sampled (400 mL Butterfield's Phosphate Diluent) on-site prior to immersion chilling and were shipped on ice and overnight to MCA Services (Rogers, AR) for microbiological evaluation. Upon arrival at the laboratory (< 48 hours after collection), all samples were evaluated in accordance with USDA/FSIS laboratory procedures for Aerobic Plate Count, coliforms and Escherichia coli using Petrifilm™ . The lower detection level for all groups of organisms was 1 colony 3 forming unit per mL. There were no differences in the levels of any of the groups of organisms between the control group (visibly clean, uncontaminated, n=345) and the visibly contaminated carcasses that had been treated with Precure™ on-line (n=354). The mean bacterial counts for the two groups of carcasses (control vs. Precure™-treated on-line reprocessed) were as follows: 3.7 vs. 3.6 logs for Aerobic Plate Count, 2.4 vs. 2.4 logs for coliforms and 2.4 vs. 2.3 logs for E. coli. Thus, in three commercially operated USDA-inspected broiler processing plants, the Precure™ antimicrobial treatment was microbiologically effective, and subsequently approved by the USDA, for the on-line reprocessing of broilers in poultry slaughter facilities nationwide. These studies clearly demonstrate that the Precure™ antimicrobial is a very effective and low cost means for the on-line reprocessing of broilers.

Published findings have clearly demonstrated that between 0.1 and 0.5%, Cecure® is by far the most efficacious antimicrobial treatment available for controlling Campylobacter on poultry carcasses. Safe Foods Corporation’s commercially available pre-chill and post-chill Cecure® applications should be fully capable of meeting and exceeding any Campylobacter government regulation that will be issued, regardless of the sampling plan or specific isolation methodology that may be mandated. Safe Foods’ previous laboratory studies and in-plant experience, as well as the published findings of other scientists, suggest that Cecure® will be able to achieve at least a 1-2.5 log reduction in Campylobacter levels on pre-chill broilers, with incidence rates being reduced from 80-90% to no greater than 7-9% with a concentration of Cecure® between 0.1 and 0.5%. With a post-chill Cecure® application, the antimicrobial should virtually eliminate the organism (2-3 log reduction) with an expected incidence rate of no greater than 3-5% at a Cecure® concentration between 0.1 and 0.5%.

The objective of the following study was to determine if a post-chill whole carcass Cecure® (Safe Foods Corporation, N. Little Rock, AR) treatment (0.3% @ 0.5 gallon/carcass) would extend the shelf-life of various further processed broiler products which were produced from Cecure®-treated whole carcasses. Cecure® is an FDA and USDA/FSIS approved, patented formulation containing the active ingredient cetylpyridinium chloride. Cecure® is approved by FDA and USDA/FSIS for application to pre-immersion chilled, post-immersion chilled and air-chilled whole carcasses and to skin-on carcass parts. For this study, a commercially available, fully automated, post-chill Cecure® rinse cabinet was installed and operated in a USDA-inspected broiler processing facility several months prior to initiation of the study. On the day the shelf-life study was to be conducted, a single flock of birds was utilized. Control samples were collected during a 2-hour period prior to turning on the Cecure® post-chill whole carcass system. Six different types of broiler products were collected for evaluation including boneless skinless breast meat, thighs, wings, split breasts, leg quarters and whole carcasses. After all control samples were collected (n=70 per product type) the Cecure® system was turned on and allowed to run for 2 hours after which similar product samples were collected for products produced from Cecure®-treated whole carcasses. All broiler parts were tray-packed and whole carcasses were bagged individually. On Day 0, all samples were held at 28o F for approximately 6 hours after which they were held at 32oF for 3 days. For the remainder of the study, all samples were held at 34oF. On Days 0, 5 and 10 and Days 14 through 22, each of the six product types was microbiologically evaluated using Aerobic Plate Count Petrifilm™3 until the products were considered spoiled (7 logs colony forming units per mL). Regardless of product type, the Cecure® whole carcass post-chill treatment (0.3%) resulted in initial reductions in Aerobic Plate Count on Day 0 from 0.5 to > 1 log. These initial Day 0 microbial reductions led to increases in product shelf-life as follows: boneless skinless breast meat and whole carcasses (1.5-day extension), thighs, split breasts and wings (2-day extension) and leg quarters (1-day extension). It should be noted that the slope and the shape of the bacterial growth curves for all Cecure®-treated products were almost identical to those for the control products with the exception of a lower initial (Day 0) level of bacteria; hence, increasing the days to spoilage without a delayed technical effect. The results from this study demonstrate that the use of a post-chill Cecure® whole carcass rinse treatment (0.3%) will significantly improve the shelf-life of whole carcasses and corresponding cut-up broiler parts including boneless skinless breast meat, thighs, wings, split breasts and leg quarters.

2 Abstract: The objective of the following study was to determine the microbial efficacy of two methods of application for a post-chill Precure™ (Safe Foods Corporation, N. Little Rock, AR) treatment for broiler carcasses. Precure™ is listed as a solution of GRAS acids for use by FDA and is listed as a safe and suitable ingredient by USDA for use on poultry. Two separate studies were conducted. In the first study, a dip application was evaluated. In the second study, Precure™ was applied as a spray. For both studies, post-chill carcasses were obtained from a local USDA-inspected broiler processing facility and were transported on ice to MCA Services (Rogers, AR). In the first study in which a Precure™ dip treatment was evaluated, 30 carcasses were randomly divided into three groups of ten carcasses each. In this dip study there was a control group (n=10) and two replicate treatment groups (n=10 per group). The 30-second Precure™ dip was at room temperature and the pH was 2.5. Carcasses were allowed to drain for 5 seconds after the dip. In the second study where a Precure™ spray application was evaluated, there were 10 control carcasses and 10 sprayed carcasses. The Precure™ spray was targeted at four areas of the carcass including the front, the back, the neck and the body cavity. Each targeted area received approximately 25 mL of Precure™ spray resulting in the use of 100 mL of Precure™ per carcass. In the spray study, the pH of the Precure™ solution was 1.5 and carcasses were allowed to drain for 5 seconds after spraying. In both studies, all control and treated carcasses were individually bagged in sterile poultry rinse bags and were held at 40 F until microbiological testing was initiated (< 4 hours). All o carcasses were evaluated as per USDA/FSIS standard laboratory procedures for Aerobic Plate Count, coliform count and Escherichia coli using Petrifilm™ with Butterfield's Phosphate Diluent as the rinse solution. The lower detection 3 level for all groups of organisms was 1 colony forming unit per mL. The results from the post-chill Precure™ (pH = 2.5) dip application revealed a 2.2 to 2.3 log reduction in Aerobic Plate Count, a 0.8 to 1.0 log reduction in coliforms and a 0.7 to 0.8 log reduction in E. coli. The results from the post-chill Precure™ (pH = 1.5) spray application indicated a 1.2 log reduction in Aerobic Plate Count, a 1.4 log reduction in coliforms, and a 1.2 log reduction in E. coli. In the Precure™ dip study, the Aerobic Plate Count was reduced from 3.4 to 1.1 logs, coliforms from 1.0 to < 0.2 logs and E. coli from 0.8 to < 0.2 logs. In the Precure™ spray study, the Aerobic Plate Count was reduced from 3.8 to 2.6 logs, coliform from 1.5 to 0.5 logs and E. coli from 1.3 to 0.05 logs. In conclusion, the post-chill application of Precure™ as a 30-second whole carcass dip (pH = 2.5) or as a 100 mL whole carcass spray (pH = 1.5) offers the manufacturer an FDA- and USDA-approved as well as a very cost effective means of controlling microorganisms on processed poultry.