Comparison of peroxyacetic acid and acidified sodium chlorite at reducing natural microbial contamination on chicken meat pieces
- Resource Type
- article
- Authors
- Andrea R. McWhorter; Gayani Weerasooriya; Shruti Kumar; Kapil K. Chousalkar
- Source
- Poultry Science, Vol 102, Iss 11, Pp 103009- (2023)
- Subject
- chicken meat
Salmonella
Campylobacter
peroxyacetic acid
acidified sodium chlorite
Animal culture
SF1-1100
- Language
- English
- ISSN
- 0032-5791
ABSTRACT: The spin-chill process at poultry processing plants involves the immersion of chicken carcasses in cold water (