On-site generated peroxy acetic acid (PAA) technology reduces Salmonella and Campylobacter on chicken wings

Peroxyacetic acid (PAA) is a widely used antimicrobial during poultry processing that requires to be shipped in a concentrated solution, stored under hazardous conditions and diluted for use. On-site PAA generation using nonhazardous ingredients can help eliminate transportation and storage issues a...

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Detalles Bibliográficos
Autores principales: Vaddu, S., Kataria, J., Belem, T.S., Sidhu, G., Moller, A.E., Leone, C., Singh, M., Thippareddi, H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
MICROBIOLOGY AND FOOD SAFETY
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8192870/
https://www.ncbi.nlm.nih.gov/pubmed/34111613
http://dx.doi.org/10.1016/j.psj.2021.101206

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8192870/
https://www.ncbi.nlm.nih.gov/pubmed/34111613
http://dx.doi.org/10.1016/j.psj.2021.101206

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