The influence of scald water pH on the death rates ofSalmonella typhimuriumand other bacteria attached to chicken skin
- 1 October 1984
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 57 (2), 355-359
- https://doi.org/10.1111/j.1365-2672.1984.tb01401.x
Abstract
Factory trials where scald tank water was maintained at pH 9.0 .+-. 0.2 showed that compared with the usual system of scalding when the water is at pH 6.0 for much of the working day the bacterial counts on carcasses post scalding and plucking were significantly lower. In laboratory experiments, attached S. typhimurium and the naturally occurring skin flora were killed significantly more quickly in water at pH 9.0 .+-. 0.2.This publication has 7 references indexed in Scilit:
- The Effect of pH Adjustment on the Microbiology of Chicken Scald‐tank Water with Particular Reference to the Death Rate of SalmonellasJournal of Applied Bacteriology, 1981
- The Effects of pH and Levels of Organic Matter on the Death Rates of Salmonellas in Chicken Scald‐tank WaterJournal of Applied Bacteriology, 1981
- Contamination of broiler carcass skin during commercial processing procedures: an electron microscopic studyApplied and Environmental Microbiology, 1980
- Heat destruction of some bacterial strains attached to broiler skinBritish Poultry Science, 1975
- Attachment of some bacterial strains to the skin of broiler chickensBritish Poultry Science, 1974
- Scalding Poultry by Steam at Subatmospheric PressuresPoultry Science, 1971