Do faster slaughter lines speed for chicken increased Salmonella contamination risks?

A study published in the Journal of Poultry Science by Louis Anthony Cox from the University of Colorado investigated how differences in slaughter line speeds cause differences in their microbial quality, specific frequencies of positive  Salmonella samples. Data was collected in 2018-2019 from 97 slaughter establishments processing young chickens. The study showed that the presence of Salmonella or other indicators of process control (such as non-compliance records for regulations associated with process control and food safety) is not significantly increased with higher line speeds (e.g., above 140 birds per minute) compared to establishments with lower line speeds.  A null hypothesis advanced over 30 years ago by the National Research Council, that increased line speeds result in a product that is not contaminated more often than before line speeds were increased, appears to be entirely consistent with these recent data. The analyses presented here indicate that today’s establishments running at higher line speeds do not increase Salmonella risk under the conditions present during this study. @ https://www.sciencedirect.com/science/article/pii/S0032579120307367