Sanitizers for dip tank and chiller systems
Dip tank and chiller systems use chlorine, chlorine dioxide or peracetic acid to achieve sanitization. In fresh produce, dip tanks are used to remove surface contamination, such as soil or decay, prior to packing or further processing.
In poultry processing, the USDA-FSIS requires broiler carcasses to be chilled to less than 4⁰C within 4, 6 or 8 hours of slaughter depending on carcass size. Immersion chilling is commonly used to achieve this as it effectively lowers the total microbial load on the birds whilst cooling the carcass.
Tanks and chillers are therefore high-risk areas for cross-contamination between batches, an example of this would be if a Salmonella-positive flock is processed. It is therefore critical to maintain sanitizer concentrations in the chiller or dip tanks to decrease pathogen survival. Unfortunately, many traditional test methods are unsuitable because of the high levels of organic, particulate and coloured matter in the sample.