Effect of neutral electrolyzed water as antimicrobial intervention treatment of chicken meat and on trihalomethanes formation
Summary: Salmonella is the most common pathogen in poultry associated to foodborne outbreaks. There is concern about the use of sodium hypochlorite (NaClO) during antimicrobial interventions in broiler chicken processing because of trihalomethane (THM) generation through oxidation of organic matter....
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-09-01
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| Series: | Journal of Applied Poultry Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1056617120300404 |