Publication | Open Access

Efficacy of Salmide®, a Sodium Chlorite-Based Oxy-Halogen Disinfectant, to Inactivate Bacterial Pathogens and Extend Shelf-Life of Broiler Carcasses

Broiler CarcassesAntimicrobial SusceptibilityMicrobial ContaminationFoodborne PathogensInactivate Bacterial PathogensFood MicrobiologyMicrobiologyInfection ControlExtend Shelf-lifePublic HealthMedicineDisinfectantAntimicrobial ResistanceFood Safety