ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Hydrogen peroxide (H2O2) as a bactericide in poultry chiller water reduced aerobic organisms by 95–99.5% with 6,600 ppm or higher H2O2, and E. coli by 97–99.9% with 5,300 ppm or higher. Even higher concentrations were required for similar bacterial reductions on carcasses; aerobic organisms on carcasses were reduced by 94% with 11,000 ppm and E. coli were reduced by 80% with 12,000 ppm. However, the reaction of H2O2 with catalase from the blood resulted in a bleached and bloated carcass which would be commercially undesirable for fresh or frozen retail sales, but may not be objectionable when used for deboned meat.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb14804.x
