Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review
Author:
Affiliation:
1. Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
2. Daugherty Water for Food Global Institute, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
Abstract
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Link
http://meridian.allenpress.com/jfp/article-pdf/84/10/1772/2921884/i0362-028x-84-10-1772.pdf
Reference63 articles.
1. Bauermeister, L. J., Bowers J. W. J., Townsend J. C., and McKeeS. R. 2008. Validating the efficacy of peracetic acid mixture as an antimicrobial in poultry chillers. J. Food Prot. 71: 1119– 1122.
2. Bauermeister, L. J., Bowers J. W. J., Townsend J. C., and McKeeS. R. 2008. The microbial and quality properties of poultry carcasses treated with peracetic acid as an antimicrobial treatment. Poult. Sci. 87: 2390– 2398.
3. Birko Corporation. 2013. The stability of chlorine bleach solutions. Available at: https://www.birkocorp.com/resources/blog/the-stability-of-chlorine-bleach-solutions/. Accessed 13 May 2021.
4. Birko Corporation. 2015. Lactic acid safety data sheet. Available at: https://ma.birkocorp.com/acton/attachment/6587/f-00f3/1/-/-/l-0088/l-0088:1ba1/Lactic_Acid_SDS.pdf. Accessed 13 May 2021.
5. Brashears, M. M., and ChavesB. D. 2017. The diversity of beef safety: a global reason to strengthen our current systems. Meat Sci. 132: 59– 71.
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