Engormix.com / Poultry Industry / Bacterial diseases in poultry

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

Continue reading

Authors:

Dianna Bourassa

Dianna Bourassa

Auburn University

Auburn University

0Recommendations

1Comments

·

Recommend

Comment

Share

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.

Recommend

Reply

1

Would you like to discuss another topic? Create a new post to engage with experts in the community.