Steam versus hot-water scalding in reducing bacterial loads on the skin of commercially processed poultry.

A comparison of two types of scalders was conducted to determine their effectiveness in reducing bacterial contamination of poultry carcasses. A conventional hot-water scalder and a prototype model of a steam scalder were tested under commercial conditions. Total plate counts from steam-scalded birds were significantly lower than the counts of water-scalded birds immediately after scalding and again after picking.

Studies of Colloidal Chlorophyll in Aqueous Dioxane.

The preparation and properties of a colloidal state of pure chlorophyll a in aqueous dioxane are described. The red absorption maximum is at 685+/- 1 mmu, depending on buffer concentration. The typical 672 mmu colloid (obtained by diluting an acetone solution with water) can be converted directly to the 685 mmu colloid by the addition of 1 M dioxane.