TUCKER, Ga. — Blast freezing raw chicken to eliminate E. coli and salmonella has little effect on the spoilage bacteria or their effect on chicken storage or color, according to a research project at Clemson University.
U.S. Poultry & Egg Association and the USPOULTRY Foundation funded the research project as part of the association’s comprehensive research program encompassing all phases of poultry and egg production and processing.
The research, conducted by Dr. Paul Dawson of Clemson University, was to determine the survival of Escherichia coli (E. coli) and salmonella on the surface of raw poultry. . .
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