Persistence of and on Whole Chicken Carcasses under the Different Chlorine Concentrations Used in the Chill Tank of Processing Plants in Sri Lanka.

The persistence of non-typhoidal and in chicken meat is a considerable public health risk and a future challenge. This study aimed to determine the prevalence of and in poultry processing lines where different chlorine concentrations were used in the chill tank. The samples were collected from four types of processing plants in Sri Lanka, considering the chlorine concentration used in the chill tank, which ranged from 2 ppm to 50 ppm.

Natural resistance of Sri Lankan village chicken to Salmonella gallinarum infection.

1. An experiment was conducted to compare the natural resistance of an indigenous breed of local village chickens to Salmonella gallinarum with two commercial breeds: ISA Brown and ISA White layers under experimental conditions. 2.