TUCKER, Ga.Ultrasound may be a useful tool for reducing Salmonella levels on poultry, according to results of a new research project that is part of the U.S. Poultry & Egg Associations (USPOULTRY) and USPOULTRY Foundations comprehensive research program encompassing all phases of poultry and egg production and processing.
Researchers at the Georgia Tech Research Institute examined the effect of using ultrasonic energy in combination with commonly used antimicrobials on the inactivation of Salmonella in chiller water. In experiments using intentionally contaminated water, simulated chiller water and actual chiller water, it was found in all cases that samples treated with ultrasound, combined with either different concentrations of chlorine or peracetic acid, exhibited better disinfection than samples treated with the chemicals alone. This study indicates that it may be feasible to use ultrasonic energy to enhance product safety.
In December 2013, USPOULTRY updated its Infectious Disease Risk Management: Practical Biosecurity Resources for Commercial Poultry Producers" program, which was created to aid in developing more-effective biosecurity practices and used as a program-development tool for personnel training and teaching.