Water Hardness Plays a Role in Removing Bacteria from Chicken Skin
Published: July 27, 2009
Summary
Reducing water hardness may increase its ability to remove bacteria from broiler chicken skin, according to Agricultural Research Service (ARS) scientists in Athens, Ga. Water hardness varies in different geographical locations, but most water tested in the United States has some degree of hardness.
"Hard" water has higher concentrations of dissolved minerals, such as calcium and magnesium. Wat...
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Montajat Veterinary Pharmaceuticals Co. Ltd.
27 de julio de 2009
To the point article.
In Saudi Arabia, we have hardness as high as 2000- 2500ppm in some locations. What are the best suggested ways to reduce hardness?
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Guybro Chemical
28 de julio de 2009
Good Article !
Any improvement in taste quality of carcass of processed poultry meat?
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28 de julio de 2009
Very interesting information that how little hardness of water effect quality.
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Jadeed Group
29 de julio de 2009
An intersting and informative article..
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4 de agosto de 2009
it new discovery to know about the waterhardness is crucial to eliminate bcateria
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Shivaram Rao
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PhD Director Principal de Nutrición y Servicios Técnicos de Pilgrim’s Pride Corporation
United States
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