Skip to main content

The Effect of Chlorine in the Chilling Water on Salmonellae in Dressed Chicken

Effekt von chloriertem Kühlwasser auf Oberflächeninfektionen mit Salmonella bei Federviehprodukten

Effekten av klorerat kylvatten på ytinfektion med Salmonella hos fjäderfäprodukter


The authors have studied the effect of chlorination at 20 p. p. m. in the chilling water on surface contamination with Salmonellae in dressed chicken. The chickens were artificially contaminated with S. typhimurium. The results are summarized in Tables 1 and 2.


Die Verfasser haben den Effekt von chloriertem Kühlwasser auf Oberflächeninfektionen mit Salmonella bei geschlachteten und ausgenommenen Federviehprodukten studiert. Kücken wurden experimenteilt mit Salmonella typhimurium infektiert. Ein Chlorgehalt von 20 p. p. m. freien Chlors im Wasser ergab eine effektive Abtötung der Infektion, wenn diese 1000 Bakterien per cm2 nicht überstieg. Bei höherer Infektionsdosis war die Abtötung unvollständig.


Författarna har studerat effekten av klorerat kylvatten på ytinfektion med Salmonella hos slaktade och urtagna fjäderfäprodukter. Kycklingar infekterades experimenteilt med Salmonellae typhi murium. En klorhalt av 20 p. p. m. fri klor i vattnet gav en effektiv avdödning av infektionen när denna icke översteg 1000 bakterier pr cm2. Vid högre infektionsdos var avdödningen ofullständig.


  1. 1

    Blaxland J, D., W. J. Sojka, and A. M. Smither: Avian Salmonellosis in England and Wales 1948–56 with Comment on its Prevention and Control. Vet. Rec. 1958, 70, 374.

    Google Scholar 

  2. 2

    Buxton, A.: Salmonellosis in Animals. Vet. Rec. 1958, 70, 1044.

    Google Scholar 

  3. 3

    Drewniak, E. E., M. A. Howe, Jr., H. E. Goresline, and E. R. Bauch: Studies on Sanitizing Methods for Use in Poultry Processing. U. S. Dep. of Agricult. 1954, Circular no 930.

  4. 4

    Edwards, P. R., D. W. Bruner, and A. B. Moran: Salmonella Infections of Fowls. Cornell Vet. 1948, 38, 247.

    CAS  PubMed  Google Scholar 

  5. 5

    Florin, S. O., and T. Nilsson: The Influence of Slaughter Technique on Contamination of the Meat in Cases of Intestinal Salmonellosis of Poultry. Proc. VIIIth Nordic Veterinary Congr., Helsinki, 1959, p. 773.

  6. 6

    Lannek, N., N. O. Lindgren, and T. Nilsson: Therapeutical Experiments with a New Nitrofuran Compound (Tiafur) in Salmonellosis of Chicks. Avian Diseases 1962, 4, 228.

    Article  Google Scholar 

  7. 7

    Butqvist, L., and E. Thal.: Salmonella Isolated from Animals and Animal Products in Sweden During 1956–1957. Nord. Vet. Med. 1958, 10, 234.

    Google Scholar 

  8. 8

    Standard Methods for the Examination of Water and Wastewater. 11 Ed. Amer. Public Health Ass. Inc. New York 1962, p. 83.

  9. 9

    Thal, E., L. Rutqvist, and K. A. Karlsson: Salmonella bei Hühnern in Schweden. Proc. 2nd Symp. Int. Ass. Vet. Food Hyg., Basel, 1960, p. 250.

  10. 10

    Wilson, G. S., and A. A. Miles: Topley and Wilson’s Principles of Bacteriology and Immunity. 4th Ed. London, 1957, p. 1802.

  11. 11

    Woodburn, M., M. Bennion, and G. E. Vail: Destruction of Salmonellae and Staphylococci in Precooked Poultry Products by Heat Treatment Before Freezing. Food Technol. 1962, 16, no 6, p. 98.

Download references

Author information



Additional information

The investigation was aided by a grant from AB Findus, Bjuv, Sweden.

The technical assistance of Mrs L. Stridsberg and Ing. K. Odengrim is gratefully acknowledged.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Nilsson, T., Regnér, B. The Effect of Chlorine in the Chilling Water on Salmonellae in Dressed Chicken. Acta Vet Scand 4, 307–312 (1963).

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: