18/06/2026
Broiler hygiene is not controlled by one wash or one chemical.
It is controlled across the full process: receiving, scalding, defeathering, evisceration, chilling, packing and storage.
The biggest hygiene risk in broiler processing is transfer; bird to bird, equipment to carcass, water to product, and people to surfaces.
That is why hygiene controls need to be applied at the right point in the process, not only at the end of production.
HOCl, the active chemistry in ECA/anolyte, works by oxidising key microbial structures. It disrupts cell membranes, proteins and enzymes, which helps reduce microbial load when correctly applied, monitored and verified.
But HOCl is not a shortcut.
It still needs proper cleaning first, the correct free available chlorine level, suitable pH, contact time, water quality control, and verification records to prove that the intervention is working.
In broiler plants, this matters especially around high-transfer areas such as defeathering, evisceration and chilling.
A University of Pretoria poultry processing evaluation found that anolyte applied immediately after defeathering produced a significant average reduction in total bacterial numbers compared with standard practice.
The lesson is practical:
Don’t just sanitise.
Control the point of risk.
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