The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse

This study evaluated the effects of ozonated water (0.2, 0.5, and 1 ppm) alone with different exposure times (5, 10, and 15 min) and combinations of ozonated water (0.2, 0.5, and 1 ppm) with 1% Lactic acid during 10 min exposure for control of Escherichia coli (As a Gram-Negative food infection bacteria), Staphylococcus aureus (As a Gram-Positive food infection and toxigenic bacteria) and total count of poultry carcass, at the same temperature condition of chiller water (0-4 C) and samples immediately were analyzed for microbiological tests. The results showed that there were significant differences (P