About 50 billion chickens are consumed globally each year and the market is growing. To meet the demand, processors are deploying new production methods and the effectiveness and efficiency of their disinfection processes is a primary concern. How do we prevent campylobacter, salmonella and listeria bacterial contamination while killing, plucking, bleeding, eviscerating, cutting, cleaning, packaging and shipping out more chickens this year? The proper chemical treatment and washing techniques are critical to their success. This US processor sprays trisodium phosphate (TSP), an alkaline compound, on suspended chicken carcasses as they move down the production line. TSP penetrates the chicken fat layers and disrupts the bacterial cells, killing them on contact. Here, an EchoPod ultrasonic level transmitter is installed in each TSP day tank. The non-contact sensor is connected to the PLC, which in turn, automatically refills the day tank when low. EchoPod is reliable disinfection level measurement.