Scalding broiler was reduced Salmonella typhimurium carcasses for 2 less than 1 log unit with 0.5% and was minutes at 122˚F reduced 1 to 2 log units with 1% to 6% (50˚C), with acid. addition to water of 0.5% to 6% malic acid Scalding B Salmonellae Scalding broiler was reduced Tamblyn, K.C., and D.E. Salmonella typhimurium – contamination carcasses for 2 less than 1 log unit with 0.5% and 1% Conner. 1997. (continued) minutes at 122˚F and was reduced 1 to 2 log units with (50˚C), with 2% to 6% acid. addition to water of 0.5% to 6% mandelic acid Scalding broiler was reduced Salmonella typhimurium carcasses for 2 less than 1.3 log units with up to 6% minutes at 122˚F acid. (50˚C), with addition to scald water of 0.5% to 6% propionic acid Scalding broiler was reduced Salmonella typhimurium carcasses for 2 0.5 to 1.5 log units with 0.5% to 2% minutes at 122˚F and was reduced 1 to 2 log units with (50˚C), with 4% and 6% acid. addition to scald water of 0.5% to 6% tartaric acid
Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to water of 0.5% to 6% malic acid Salmonella typhimurium was reduced less than 1 log unit with 0.5% and was reduced 1 to 2 log units with 1% to 6% acid. Scalding B – Salmonellae contamination Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to water of 0.5% to 6% mandelic acid Salmonella typhimurium was reduced less than 1 log unit with 0.5% and 1% and was reduced 1 to 2 log units with 2% to 6% acid. Tamblyn, K.C., and D.E. Conner. 1997. (continued) Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to scald water of 0.5% to 6% propionic acid Salmonella typhimurium was reduced less than 1.3 log units with up to 6% acid. Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to scald water of 0.5% to 6% tartaric acid Salmonella typhimurium was reduced 0.5 to 1.5 log units with 0.5% to 2% and was reduced 1 to 2 log units with 4% and 6% acid.
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