July 27, 2009

  
Reducing water hardness may increase the ability of processing water to remove bacteria from broiler skin, according to Agricultural Research Service (ARS) scientists.

 

Water hardness varies in different geographical locations, but most water tested in the US has some degree of hardness.

 

Hard water has higher concentrations of dissolved minerals such as calcium and magnesium. Water is softened by removing these minerals.

 

Studies were conducted to compare the abilities of very hard, moderately hard, and soft water to rinse away bacteria like Campylobacter, Staphylococcus and Pseudomonas from the skin of broiler carcasses.

 

Very hard water was prepared by dissolving calcium chloride and magnesium chloride in distilled water, moderately hard water was prepared by diluting one part with very hard water with one part soft water. Potassium citrate was used to reduce water hardness.

 

After five rinses in each water type, soft water removed up to 37-percent more bacteria from the chicken skin than the other two water types did.

 

Processing water used in commercial poultry processing facilities can play a major role in meat quality. The pH, ammonia concentration, level of microbial contamination and hardness of water used in scald tanks, washers and chiller tanks are factors that may influence the ability of sanitising procedures to remove microorganisms from carcasses during processing.

 

The studies indicate water hardness may be one of the characteristics of processing water that should be monitored by poultry processors. By controlling water hardness, the ability of processing water to remove bacteria from the skin of processed poultry can be improved.