According to the CDC campylobacter cannot tolerate to be dried and can be killed by oxygen. According to Auburn university chlorine kills campylobacter.
Campylobacter is reduced by washing and chilling the chickens. How much campylobacter is killed depends on how much chlorine is in the water and how much water pressure is put on the chicken.
http://www.ag.auburn.edu/poul/virtuallibrary/oyarzabalcampylobacter.html
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