Poultry White Papers
Learn more about Birko’s role in poultry processing, emerging pathogens and food safety.
Validation of a Lactic Acid– and Citric Acid–Based Antimicrobial Product for the Reduction of Escherichia coli O157:H7 and Salmonella on Beef Tips and Whole Chicken Carcasses
Journal of Food Protection, Vol. 72, No. 10, 2009—The objectives of this study were to determine the effects of a lactic acid– and citric acid–based antimicrobial product on the reduction of Salmonella on whole broiler carcasses during processing and the reduction of Salmonella and Escherichia coli O157:H7 on beef trim.