Type
Report
Subjects
Food science, Food Safety, Food safety and suitability research
Related
- Scientific interpretive summary - Chlorine and poultry [DOCX, 26 KB]
Chlorine has a long history of use for the microbial disinfection of potable waters and use in
water for food processing. However, in addition to its biocidal activity, chlorine is known to
form disinfection by-products (DBPs) of public health concern during the chlorination
process.
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Last updated
