Affordable Access

The influence of scald water pH on the death rates of Salmonella typhimurium and other bacteria attached to chicken skin.

Authors
  • Humphrey, T J
  • Lanning, D G
  • Leeper, D
Type
Published Article
Journal
The Journal of applied bacteriology
Publication Date
Oct 01, 1984
Volume
57
Issue
2
Pages
355–359
Identifiers
PMID: 6389467
Source
Medline
License
Unknown

Abstract

Factory trials where scald tank water was maintained at pH 9.0 +/- 0.2 showed that compared with the usual system of scalding when the water is at pH 6.0 for much of the working day the bacterial counts on carcases post scalding and plucking were significantly lower. In laboratory experiments, attached Salmonella typhimurium and the naturally occurring skin flora were found to be killed significantly more quickly in water at pH 9.0 +/- 0.2.

Report this publication

Statistics

Seen <100 times