In:
Applied Microbiology, American Society for Microbiology, Vol. 23, No. 4 ( 1972-04), p. 796-798
Abstract:
A comparison of two types of scalders was conducted to determine their effectiveness in reducing bacterial contamination of poultry carcasses. A conventional hot-water scalder and a prototype model of a steam scalder were tested under commercial conditions. Total plate counts from steam-scalded birds were significantly lower than the counts of water-scalded birds immediately after scalding and again after picking. No differences in the two methods could be found after chilling. Coliform counts from steam-scalded birds were significantly lower than the counts from water-scalded birds immediately after scalding. No significant differences in coliform counts were detected when the two scald methods were compared after defeathering and chilling.
Type of Medium:
Online Resource
ISSN:
0003-6919
DOI:
10.1128/am.23.4.796-798.1972
Language:
English
Publisher:
American Society for Microbiology
Publication Date:
1972
detail.hit.zdb_id:
207801-6
detail.hit.zdb_id:
1478346-0
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