The effect of pH adjustment on the microbiology of chicken scald-tank water with particular reference to the death rate of salmonellas

J Appl Bacteriol. 1981 Dec;51(3):517-27. doi: 10.1111/j.1365-2672.1981.tb01270.x.
No abstract available

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alkalies
  • Animals
  • Chickens
  • Food Handling*
  • Glutaral / pharmacology
  • Hot Temperature
  • Hydrogen-Ion Concentration
  • Meat*
  • Propionates / pharmacology
  • Salmonella typhimurium / drug effects
  • Salmonella typhimurium / growth & development*
  • Water Microbiology*

Substances

  • Alkalies
  • Propionates
  • Glutaral