Listing ID #1944931
Company Information
Ask for more detail from the seller
Freshly slaughtered poultry or other meat products are contaminated with pathogenic micro-organisms. These micro-organisms are present both on the surfaces of the animals, as well as in the intestinal tracts immediately after slaughter. To insure product safety, recent federal regulations require microbiological testing rather than visual inspection. These regulations require that carcasses be tested for Salmonella.Chlorine dioxide has been used very successfully in food, meat, slaughter house as a processing aid that is added to process water maintaining good microbial quality thereby impacting on the quality maintenance and shelf life of the produce.
By clicking Get Quotes Now, I accept the T&C and Privacy Policy.
Connect with us