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Campylobacter continues to be a problem on raw poultry meat products. Silver stabilized hydrogen peroxide is a potential antimicrobial for use to minimize levels of Campylobacter present on raw poultry meat.

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This page is a summary of: Assessment of Stabilized Hydrogen Peroxide for Use in Reducing Campylobacter Levels and Prevalence on Broiler Chicken Wings, Journal of Food Protection, March 2021, Elsevier,
DOI: 10.4315/jfp-20-356.
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