The effects of pH and levels of organic matter on the death of salmonellas in chicken scald-tank water.
D000818:Animals; D002645:Chickens; D005511:Food Handling; D005516:Food Microbiology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat; D012475:Salmonella / Q000254:growth & development*; D012486:Salmonella typhimurium / Q000254:growth & development