Chlorine is the most commonly used disinfectant for chemical decontamination of chicken meat in Sri Lanka. It is an oxidizing agent, which disrupts the bacterial cell membrane permeability. Although the SLS standards for chlorination of potable water have been established, there is no standard guideline for chlorine usage in poultry processing plants. A survey was conducted in ten large-scale poultry processing plants, which have a production capacity of over 24000 birds/day and representing collectively, 80% chicken meat production in Sri Lanka.
