The Incidence of Salmonella on Poultry Carcasses Following the Use of Slow Release Chlorine Dioxide (Alcide)
- 1 June 1990
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 53 (6) , 465-468
- https://doi.org/10.4315/0362-028x-53.6.465
Abstract
A slow releasing chlorine dioxide solution (SRCD, Alcide) was added to turkey rinse and/or chilling water to reduce the incidence of Salmonellae contaminated carcasses. The effect of an in-plant chlorination system was also evaluated. The in-plant chlorination system reduced the incidence of Salmonellae contaminated carcasses from an average of 70% after evisceration to 25% after chilling. Regardless of the efficiency of the rinsing processes tested, chilling in 1% SRCD and ice eliminated any recoverable Salmonellae from turkey carcasses.This publication has 4 references indexed in Scilit:
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