Peroxyacetic acid and acidified sodium chlorite reduce microbial contamination on whole chicken carcasses obtained from two processing points
Andrea R. McWhorter, Gayani Weerasooriya, Nicky-Lee Willson, Kapil K. Chousalkar
Topics & Concepts
Sodium hypochloriteSodium chloriteSalmonellaCampylobacterFood scienceContaminationHand sanitizerBacteriaMicrobiologyFood microbiologyFood contaminantTotal Viable CountChemistryBiologyChlorine dioxideEcologyInorganic chemistryGeneticsOrganic chemistrySalmonella and Campylobacter epidemiologyListeria monocytogenes in Food SafetyAnimal Nutrition and Physiology