Chlorine: Still the Most Popular Sanitizer in the Poultry Industry

Dr Scott M. Russell, extension poultry scientist at the University of Georgia, describes the use of chlorine gas, sodium hypochlorite and potassium hypochlorite as sanitisers in poultry meat processing in the University's Poultry Tips in November 2007.
calendar icon 1 April 2009
clock icon 2 minute read
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