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The Effect of Chlorine in the Chilling Water on Salmonellae in Dressed Chicken

Effekt von chloriertem Kühlwasser auf Oberflächeninfektionen mit Salmonella bei Federviehprodukten

Effekten av klorerat kylvatten på ytinfektion med Salmonella hos fjäderfäprodukter

Summary

The authors have studied the effect of chlorination at 20 p. p. m. in the chilling water on surface contamination with Salmonellae in dressed chicken. The chickens were artificially contaminated with S. typhimurium. The results are summarized in Tables 1 and 2.

Zusammenfassung

Die Verfasser haben den Effekt von chloriertem Kühlwasser auf Oberflächeninfektionen mit Salmonella bei geschlachteten und ausgenommenen Federviehprodukten studiert. Kücken wurden experimenteilt mit Salmonella typhimurium infektiert. Ein Chlorgehalt von 20 p. p. m. freien Chlors im Wasser ergab eine effektive Abtötung der Infektion, wenn diese 1000 Bakterien per cm2 nicht überstieg. Bei höherer Infektionsdosis war die Abtötung unvollständig.

Sammanfattning

Författarna har studerat effekten av klorerat kylvatten på ytinfektion med Salmonella hos slaktade och urtagna fjäderfäprodukter. Kycklingar infekterades experimenteilt med Salmonellae typhi murium. En klorhalt av 20 p. p. m. fri klor i vattnet gav en effektiv avdödning av infektionen när denna icke översteg 1000 bakterier pr cm2. Vid högre infektionsdos var avdödningen ofullständig.

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The investigation was aided by a grant from AB Findus, Bjuv, Sweden.

The technical assistance of Mrs L. Stridsberg and Ing. K. Odengrim is gratefully acknowledged.

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Nilsson, T., Regnér, B. The Effect of Chlorine in the Chilling Water on Salmonellae in Dressed Chicken. Acta Vet Scand 4, 307–312 (1963). https://doi.org/10.1186/BF03547193

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  • DOI: https://doi.org/10.1186/BF03547193