Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses

Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. However, the effect of acid-treated scald water on micr...

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Veröffentlicht in:	Journal of food protection 1987-02, Vol.50 (2), p.112-114
Hauptverfasser:	Lillard, H.S, Blankenship, L.C, Dickens, J.A, Craven, S.E, Shackelford, A.D
Format:	Artikel
Sprache:	eng
Schlagworte:	ACETIC ACID ACIDE ACETIQUE ACIDO ACETICO AEROBES Biological and medical sciences BROILER CHICKENS CANAL ANIMAL CARCASSE CARCASSES DEGRADATION DETERIORO ECHAUDAGE ENTEROBACTERIACEAE ESCALDADO FOOD HYGIENE Food industries Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS Meat and meat product industries MICROORGANISME MICROORGANISMOS MICROORGANISMS ORGANISMOS PATOGENOS PATHOGENE PATHOGENS POLLO DE ENGORDE POULET DE CHAIR SALMONELLA SCALDING
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