The purpose of this study was to determine the effect of ionized calcium on bacteria cross contamination on chicken carcass and meat during the slaughter process. Compared to the control group, colony of E. coli was not observed on medium containing 0.5% ionized calcium. Cross contamination of bacteria on carcass surface of fresh chicken was increased as the number of scalding was increased. Cross contamination of bacteria on carcass surface of fresh chicken was lower in the 0.5% ionized calcium scalding treatment group than that in the control group. Bacteria colony count on chicken meat surface after cooling water treatment was increased as the storage period was increased. Bacteria colony count was lower in the 0.5% ionized calcium treatment group than that in the control group.
Keywords: Bacteria; Chicken; E. coli; Ionized calcium; Scalding.