Innovations improve broiler quality. (includes related article on trisodium phosphate reducing Salmonella): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on May 1, 1992. The length of the article is 1081 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: New processing techniques can help reduce the amount of pathogens found on raw chicken. A study commissioned by the Southeastern Poultry and Egg Association and the National Broiler Council shows that current levels of microorganisms on raw chicken are low and can be further reduced by making a few changes in the processing protocol. The study shows that when a carcass washing technique, new scalding machines and automatic chlorination were used, microorganism incidence was greatly reduced.

Citation Details
Title: Innovations improve broiler quality. (includes related article on trisodium phosphate reducing Salmonella)
Author: James R. Eilers
Publication:Food Processing (Magazine/Journal)
Date: May 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n5 Page: p206(3)

Distributed by Thomson Gale