Process for butchering and disinfecting fowl
AssigneeRohm and Haas Company
InventorsDavid E. Greenley, Adam Chi-Tung Hsu, Barry C. Lange, Eilenn F. Warwick, Samuel E. Sherba, John S. Chapman
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Abstract
A process for butchering fowl which comprises a step wherein said fowl is treated with water comprising introducing an effective amount of a bromide (for example, KBr, NH.sub.4 Br, or NaBr) and an oxidant into said water to control microorganisms. The process is especially suitable for poultry such as chicken and turkey.
Claims14
In a process for butchering fowl which comprises a step wherein said fowl is treated with water, the improvement comprising introducing a bromide and an oxidant into said water in an amount effective to control Salmonella and other undesirable microorganisms.
Dependencies are inferred from the claim text.