Related Experiment Video
Updated: Jan 26, 2026

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
Published on: January 31, 2025
Reduction of Salmonella on Chicken Carcasses by Immersion Treatments
1School of Food Technology, The University of New South Wales, P.O. Box 1, Kensington, New South Wales, Australia 2033.
Abstract:
Using a tracer strain of Salmonella typhimurium and a direct-counting technique, a procedure was developed for evaluating the effect of immersion treatments on the Salmonella contamination of chicken carcasses. Immersion of carcasses in 60°C water for 10 min gave 100-fold reduction in Salmonella counts. Addition of 200 ppm chlorine or 2.5% potassium sorbate to the water increased the reductions to 1000-fold with elimination of Salmonella from most carcasses. Other immersion treatments were not as effective. Sensory evaluation indicated the acceptability of treated carcasses on the basis of appearance and flavour.
Related Concept Videos
Oxidation-Reduction Reactions
Block Diagram Reduction
The first step in this process is the identification and relocation of a branch point. A branch point, where a...
Oxymercuration-Reduction of Alkenes
Phase I Reactions: Reductive Reactions
Esters to Alcohols: Hydride Reductions
Lithium aluminum hydride is a source of hydride ions and functions as a nucleophile. The mechanism proceeds in three steps. Firstly, the nucleophilic hydride ion attacks the carbonyl carbon of the ester to form a tetrahedral intermediate. Subsequently, the carbonyl group re-forms,...
Alcohols from Carbonyl Compounds: Reduction
Catalytic hydrogenation is similar to the reduction of an alkene or alkyne by adding H2 across the pi bond in the presence of transition metal catalysts like Raney Ni, Pd–C, Pt, or Ru. Aldehydes and ketones can be reduced by this method, often under mild to moderate heat (25–100°C) and...

