Time-temperature alternatives for controlling Salmonella

Food safety is a major issue in the poultry processing industry. Particularly Salmonella contamination is causing great concern. Chilling at 4°C is essential to keep this under control but slows the process, reduces throughput and increases costs. US research unveils that through the use of antimicrobial interventions, it is possible to chill the carcasses between 4 and 7°C and keep Salmonella under control. By Manpreet Singh and Amit Morey, Department of Poultry Science, Auburn University, A