| Literature DB >> 3654400 |
Abstract
Scalding at 50 degrees +/- 0.5 degrees C, in water maintained at pH 9.0 +/- 0.2 by the addition of sodium hydroxide, had no effect on the incidence of salmonella or campylobacter contamination of chicken carcasses. There were significant reductions, however, in the numbers of these organisms in the water itself.Entities:
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Year: 1987 PMID： 3654400 DOI： 10.1111/j.1365-2672.1987.tb02413.x
Source DB: PubMed Journal: J Appl Bacteriol ISSN： 0021-8847