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- Hinton, Arthur Jr., et al. Show all 9 Authors
- Journal of food protection 2017 v.80 no.4 pp. 685-691
- Salmonella; acid tolerance; agar; antibacterial properties; cetylpyridinium chloride; chicken carcasses; chlorites; mixed culture; monitoring; nalidixic acid; neutralization; pH; peptones; peracetic acid; poultry; serotypes; sodium bicarbonate; thiosulfates
- ... Studies were conducted to examine the ability of three chemicals to neutralize residual antibacterial activity of commercial antimicrobial chemicals used in poultry processing. Chemical antimicrobial interventions used in poultry processing may have potential for carryover into whole poultry carcass buffered peptone water (BPW) rinses collected for monitoring Salmonella contamination. Such carryov ...