Impact of pH on efficacy of peroxy acetic acid against Salmonella, Campylobacter, and Escherichia coli on chicken wings

Peroxy acetic acid (PAA) is widely used as an antimicrobial in poultry processing, specifically in the chiller. While the natural pH of PAA at the concentrations used is between 4.5 and 6.0, poultry processors adjust the pH to ≥8.0 to maintain product yield. The objective of this study was to evalua...

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Detalles Bibliográficos
Autores principales: Vaddu, S., Kataria, J., Rama, E.N., Moller, A.E., Gouru, A., Singh, M., Thippareddi, H.
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/PMC7772656/
https://www.ncbi.nlm.nih.gov/pubmed/33357688
http://dx.doi.org/10.1016/j.psj.2020.09.063

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772656/
https://www.ncbi.nlm.nih.gov/pubmed/33357688
http://dx.doi.org/10.1016/j.psj.2020.09.063

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