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Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels
Peracetic acid (PAA) is commonly used as an antimicrobial aid during poultry processing to reduce the pathogen load on poultry and poultry products. However, limited research is available on the effects of pH on the efficacy of PAA against Salmonella and Campylobacter. Therefore, the objective of th...
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| Publicado en: | Poult Sci |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7598301/ https://ncbi.nlm.nih.gov/pubmed/32988552 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.06.070 |
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