Tag Archive: David Schwab, PAA, peracetic acid, processing, salmonella, Toolbox
Feb 07, 2019Susan SpiegelComments Off on Despite similar labels, PAA products not all the sameTOOLBOX, Issue 5: An Interview with David Schwab, PhD, General Manager, Kroff Lab Service, Inc.
Jan 25, 2017PHT EditorComments Off on Exploring the cause of condemnations can reduce lossesWhen carcasses are rejected at processing, all the time and money that went into production is lost. Couple that with even slight increases in the condemnation rate, and the losses really mount.
Apr 06, 2015PHT EditorComments Off on USDA proposes new measures to reduce Salmonella, CampylobacterThe USDA’s Food Safety and Inspection Service (FSIS) on January 21 proposed new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products as well as raw chicken...
Feb 26, 2015PHT EditorComments Off on Isolation of Campylobacter from the circulating blood of broilersFrom a poultry processing viewpoint, Campylobacter presence in circulating blood of market-age broilers may increase the likelihood of cross-contamination between birds during slaughter.