Abstract: A method and apparatus for implementing pathogen reduction within a poultry processing or food processing plant that uses water that has been treated with chloramines at an advantageous dosage before being introduced to the production process at processing steps. The water treated with chloramines may be from a fresh water source or reclaimed water from the processing plant. The reintroduction of the treated reclaimed water advantageously causes a dramatic reduction in the levels of microorganisms associated with poultry processing, while substantially conserving water use.

Abstract: Monochloramine is efficiently manufactured by introducing controlled quantities of an ammonia source and a chlorine source in a small side-stream of water in a small diameter pipe under turbulent flow conditions. The ammonia source and chlorine source can be injected in either order and are separated by a sufficient distance to ensure that the first chemical is adequately diffused throughout the water prior to the injection of the second chemical. A sufficient length of a mixing chamber insures that turbulent flow is maintained for a length of time sufficient to thoroughly mix the two chemicals to produce monochloramine. This mixing technique allows for the manufacture of high concentrations of monochloramine at atmospheric pressure without off gassing.

Abstract: A method and apparatus for implementing pathogen reduction within a poultry processing or food processing plant that uses water that has been treated with chloramines at an advantageous dosage before being introduced to the production process at processing steps. The water treated with chloramines may be from a fresh water source or reclaimed water from the processing plant. The reintroduction of the treated reclaimed water advantageously causes a dramatic reduction in the levels of microorganisms associated with poultry processing, while substantially conserving water use.

Abstract: A method and apparatus for implementing pathogen reduction within a poultry processing or food processing plant that uses water that has been treated with chloramines at an advantageous dosagebefore being introduced to the production process at processing steps. The water treated with chloramines may be from a fresh water source or reclaimed water from the processing plant. The reintroduction of the treated reclaimed water advantageously causes a dramatic reduction in the levels of microorganisms associated with poultry processing, while substantially conserving water use.

Abstract: Monochloramine is efficiently manufactured by introducing controlled quantities of an ammonia source and a chlorine source in a small side-stream of water in a small diameter pipe under turbulent flow conditions. The ammonia source and chlorine source can be injected in either order and are separated by a sufficient distance to ensure that the first chemical is adequately diffused throughout the water prior to the injection of the second chemical. A sufficient length of a mixing chamber insures that turbulent flow is maintained for a length of time sufficient to thoroughly mix the two chemicals to produce monochloramine. This mixing technique allows for the manufacture of high concentrations of monochloramine at atmospheric pressure without off gassing.