Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses.

This study aims to validate sanitation standard operating procedures (SSOPs) of the precooling system in two immersion stages with different temperatures followed by dripping for 3 min. The variables evaluated were temperature, weight, microbiological quality, and safety of chicken carcasses. Groups of indicator microorganisms were quantified and the occurrence of Salmonella spp.