date:Apr 08, 2013
ry carcasses, but rather is used more often for cleaning food contact surfaces of facilities as part of prerequisite sanitation programs, says Matthew Taylor, assistant professor, meat science, Texas AM University.
Chlorine can also be applied in a gaseous state on red meat, carcasses, whole or eviscerated poultry carcasses and [in] water use, according to current USDA/FSIS approvals outlined in FSIS Directive 7120.1, Revision 13, he says.
Another oldie but goodie that is receiving new attenti