Food poisoning and spoilage bacteria in poultry processing
Barnes, E.M.
Veterinary Record 90(26): 720-722
1972
ISSN/ISBN: 0042-4900 PMID: 4342259 Document Number: 56119
The origin, distribution and incidence of food poisoning and the food spoilage bacteria in the poultry processing plant are described. Some of the methods which are used to control these bacteria are considered, in particular the advantages and limitations in the use of chlorination throughout the plant and at higher concentrations in the chill tanks.