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CONTROL OF pH IN GENERATING CHLORINE DIOXIDE FOR BACTERICIDAL USE IN POULTRY PROCESSING WATER
Author(s) -
LILLARD H. S.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb03896.x
Subject(s) - chlorine dioxide , hydrochloric acid , broiler , chemistry , chlorine , significant difference , fecal coliform , zoology , food science , environmental science , environmental chemistry , pulp and paper industry , water quality , biology , mathematics , ecology , inorganic chemistry , statistics , organic chemistry , engineering
This study showed that there is no significant difference in total aerobic counts, fecal coliform levels, and salmonellae incidence of chiller water or broiler carcasses when pH of the chlorine dioxide generating system is controlled with either hydrochloric acid or chlorine gas. Also, there is no difference in mean number of days of shelf‐life of carcasses processed in water treated by either method.