Affiliation:
1. Richard B. Russell Agricultural Research Center, United States Department of Agriculture, P. O. Box 5677, Athens, Georgia 30604
Abstract
Hot succinic acid was tested for destruction of Salmonella on chicken broilers. Immersion in a 3% succinic acid solution at 60 C resulted in some destruction of Salmonella montevideo (200 cells inoculated per leg), but an acid treatment at 85 C for 2–3 min was required to achieve elimination. However, when 200 cells of S. montevideo were inoculated into either a chicken meat or skin homogenate a temperature of only 60 C for 1 and 2 min, respectively, was required for elimination.
Publisher
International Association for Food Protection
Cited by
23 articles.
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