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Reduction of Microbial Load of Pork Skin and Poultry Meat by Sanitizers
Total plate count, yeast and mold and fecal coliforms on pork skin and poultry meat can be reduced by using calcium hypchlorite and acetic acid as sanitizers. Using the two sanitizers is better than just by washing the pork skin with tap water. Because acetic acid is more expensive than calcium hypochlorite, 1% acetic acid can be used to lower the cost.
Food processing
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Patent Status:
Public Domain


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