Microbiologic control within slaughter plants. S. Russell (University of Georgia)
Published:April 20, 2012
Dr. Scott M. Russell, Professor of Poultry Processing and Products Microbiology at the University of Georgia, gave a lecture at the XXII Latin American Poultry Congress in Buenos Aires, Argentina about Microbiologic control within slaughter plants to prevent Salmonella and Campylobacter.
In which steps during the process in the slaughter plants would the application of HOCL be most effective... at what would be the minimum ppm FAC from your experience?
Thank you very much for the informative presentation, probably one of the best I have seen on this subject. Please let me know the optimum pH of water in the scalding tank. You mentioned that a mixture of HCl and citric acid can be used for acidifying scald water. Could you tell us the approximate ratio of these two acid?
Best Regards D.Christopher Hettiarachchi
Recommend
Reply
Would you like to discuss another topic? Create a new post to engage with experts in the community.