Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels

Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels

Peracetic acid (PAA) is commonly used as an antimicrobial aid during poultry processing to reduce the pathogen load on poultry and poultry products. However, limited research is available on the effects of pH on the efficacy of PAA against Salmonella and Campylobacter. Therefore, the objective of th...

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Bibliographic Details
Main Authors: Jasmine Kataria, Sasikala Vaddu, Estefania Novoa Rama, Gaganpreet Sidhu, Harshavardhan Thippareddi, Manpreet Singh
Format: Article
Language:English
Published: Elsevier 2020-10-01
Series:Poultry Science
Subjects:
Salmonella
Campylobacter
peracetic acid
pH
chicken wing
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579120304569

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