Peroxyacetic acid and acidified sodium chlorite reduce microbial contamination on whole chicken carcasses obtained from two processing points.

McWhorter, Andrea R; Weerasooriya, Gayani; Willson, Nicky-Lee; Chousalkar, Kapil K

McWhorter, Andrea R; Weerasooriya, Gayani; Willson, Nicky-Lee; Chousalkar, Kapil K.

Afiliação

McWhorter AR; School of Animal and Veterinary Sciences, University of Adelaide, Roseworthy, South Australia, Australia, 5371.
Weerasooriya G; School of Animal and Veterinary Sciences, University of Adelaide, Roseworthy, South Australia, Australia, 5371.
Willson NL; School of Animal and Veterinary Sciences, University of Adelaide, Roseworthy, South Australia, Australia, 5371.
Chousalkar KK; School of Animal and Veterinary Sciences, University of Adelaide, Roseworthy, South Australia, Australia, 5371. Electronic address: kapil.chousalkar@adelaide.edu.au.

Food Microbiol ; 106: 104035, 2022 Sep.

Article em En | MEDLINE | ID: mdl-35690439

Assuntos

Campylobacter; Ácido Peracético; Animais; Bactérias; Galinhas/microbiologia; Cloretos; Contagem de Colônia Microbiana; Manipulação de Alimentos/métodos; Microbiologia de Alimentos; Carne/microbiologia; Ácido Peracético/farmacologia; Salmonella; Hipoclorito de Sódio

Palavras-chave

Acidified sodium chlorite; Campylobacter; Chicken meat; Peroxyacetic acid; Salmonella; Sanitizer; Sodium hypochlorite; Total viable bacteria

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Texto completo: 1 Coleções: 01-internacional Contexto em Saúde: 3_ND Base de dados: MEDLINE Assunto principal: Ácido Peracético / Campylobacter Tipo de estudo: Risk_factors_studies Limite: Animals Idioma: En Revista: Food Microbiol Ano de publicação: 2022 Tipo de documento: Article

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