Salmonella and campylobacter contamination of broiler chicken carcasses and scald tank water: the influence of water pH
- 1 July 1987
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 63 (1), 21-25
- https://doi.org/10.1111/j.1365-2672.1987.tb02413.x
Abstract
Scalding at 50.degree. .+-. 0.5.degree. C, in water maintained at pH 9.0 .+-. 0.2 by the addition of sodium hydroxide, had no effect on the incidence of Salmonella or Campylobacter contamination of chicken carcasses. There were significant reductions, however, in the numbers of these organisms in the water itself.This publication has 13 references indexed in Scilit:
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