Comparison of peroxyacetic acid and acidified sodium chlorite at reducing natural microbial contamination on chicken meat pieces

ABSTRACT: The spin-chill process at poultry processing plants involves the immersion of chicken carcasses in cold water (<5°C) often containing sodium hypochlorite which significantly contributes to the reduction of bacterial loads. Cutting carcasses into pieces, however, has been linked with inc...

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Bibliographic Details

Published in:	Poultry Science
Main Authors:	Andrea R. McWhorter, Gayani Weerasooriya, Shruti Kumar, Kapil K. Chousalkar
Format:	Article
Language:	English
Published:	Elsevier 2023-11-01
Subjects:	chicken meat Salmonella Campylobacter peroxyacetic acid acidified sodium chlorite
Online Access:	http://www.sciencedirect.com/science/article/pii/S003257912300528X