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

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

ABSTRACT: 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 storag...

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Bibliographic Details
Main Authors: S. Vaddu, J. Kataria, T.S. Belem, G. Sidhu, A.E. Moller, C. Leone, M. Singh, H. Thippareddi
Format: Article
Language:English
Published: Elsevier 2021-07-01
Series:Poultry Science
Subjects:
peroxy acetic acid
Salmonella
Campylobacter
chicken wings
antimicrobial
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579121002406

Internet

http://www.sciencedirect.com/science/article/pii/S0032579121002406

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