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Antibacterial activity of a sodium acid pyrophosphate product in chiller water against selected bacteria on broiler carcasses.

Author(s) : RATHGEBER B. M., WALDROUP A. L.

Type of article: Article

Summary

Reductions in incidence and levels of Salmonella were directly related to successful neutralization of the carcass rinse solutions. Effective neutralization of all phosphate applications, whether the treatment is alkaline or acidic-based, is extremely important for accurate quantification of bactericidal efficacy.

Details

  • Original title: Antibacterial activity of a sodium acid pyrophosphate product in chiller water against selected bacteria on broiler carcasses.
  • Record ID : 1996-2323
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 5
  • Publication date: 1995/05
  • Document available for consultation in the library of the IIR headquarters only.

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