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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Detalles Bibliográficos
Autores principales: Kataria, Jasmine, Vaddu, Sasikala, Rama, Estefania Novoa, Sidhu, Gaganpreet, Thippareddi, Harshavardhan, Singh, Manpreet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Microbiology and Food Safety
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598301/
https://www.ncbi.nlm.nih.gov/pubmed/32988552
http://dx.doi.org/10.1016/j.psj.2020.06.070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598301/
https://www.ncbi.nlm.nih.gov/pubmed/32988552
http://dx.doi.org/10.1016/j.psj.2020.06.070

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