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Assessment of peroxyacetic acid as a post-defeathering antimicrobial intervention during broiler processing

Published: March 21, 2019

Dianna Bourassa (Auburn University) explained the results obtained in this research using three different levels of peroxyacetic acid to minimize carcass contamination, during IPPE 2019 in Atlanta, USA.

Related topics:

#Bacterial diseases in poultry

#Antimicrobials in poultry

Authors:

Dianna Bourassa

Dianna Bourassa

Auburn University

Auburn University

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Sushil Jadhav

Sushil Jadhav

21 de agosto de 2019

Peroxyacetic acid is an equilibrium mixture of Food Grade Hydrogen Peroxide and Acetic Acid. The dosage concentration for antimicrobial intervention ranges from 100 to 200 ppm. It decomposes into water, CO2 & biodegradable acetic acid.

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