What is it about?
This paper evaluated the bacterial reduction in carcasses sanitized with peracetic acid during the slaughtering process. The ability of this antimicrobial to prevent cross contamination between carcasses was also evaluated. The application of peracetic acid by immersion, using a concentration of 0.07%, reduced 2 log CFU/mL of Salmonella and 1.5 log CFU/mL of Escherichia coli.
Photo by JK Sloan on Unsplash
Why is it important?
Our conclusions show that peracetic acid is more efficient than water to prevent cross-contamination of chicken carcasses during the slaughtering process.
Read the Original
This page is a summary of: Application of peracetic acid by spray or immersion in chicken carcasses to reduce
in the slaughter process, Journal of Food Safety, October 2022, Wiley, DOI: 10.1111/jfs.13019.
You can read the full text:
The following have contributed to this page