Corpus ID: 12081049

[Physical methods (ultrasound) and disinfecting agents for decontaminating the water in poultry meat processing].

@article{Ionova1981PhysicalM,
  title={[Physical methods (ultrasound) and disinfecting agents for decontaminating the water in poultry meat processing].},
  author={I. Ionova and Zh. Kunev and M. Mladenov and G. Diakov},
  journal={Veterinarno-meditsinski nauki},
  year={1981},
  volume={18 4},
  pages={
          99-105
        }
}
Productional and laboratory experiments were carried out to study the effect of ultra sound with a view to decontaminating the water in the vats for cooling poultry carcasses and skin cover as well as that of disinfection means (inkosan, actofor, yomil S, chalamide, and chloramin). In vitro studies revealed that the use of ultra sound in the decontamination of cooling water and poultry meat surface did not produce the necessary effect. The iodofor preparations inkosan and yomil S as well as the… Expand
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