Ionova I, Kunev Zh, Mladenov M, Diakov G
Vet Med Nauki. 1981;18(4):99-105.
Productional and laboratory experiments were carried out to study the effect of ultra sound with a view to decontaminating the water in the vats for cooling poultry carcasses and skin cover as well as that of disinfection means (inkosan, actofor, yomil S, chalamide, and chloramin). In vitro studies revealed that the use of ultra sound in the decontamination of cooling water and poultry meat surface did not produce the necessary effect. The iodofor preparations inkosan and yomil S as well as the agents chalamide and chloramine added in fixed concentrations to the water in cooling vats were not shown to be able to inactivate Salmonella organisms on the surface of experimentally contaminated poultry carcasses. Inkosan at the rate of 1:1000, and yomil S at 0.2 and 0.4 per cent produced a 100 per cent bactericidal effect against the microflora in vat waters regardless of their initial contamination. Except for yomil S at 0.4 per cent these agents did not affect the organoleptic properties of poultry meat.
进行了生产性和实验室实验，以研究超声波对冷却家禽胴体和皮肤覆盖物的桶中的水以及消毒手段（碘伏、actofor、yomil S、查拉米德和氯胺）的影响。体外研究表明，在冷却用水和禽肉表面去污过程中使用超声波并未产生预期效果。碘伏制剂inkosan和yomil S以及以固定浓度添加到冷却桶水中的查拉米德和氯胺制剂，均未显示能够使实验污染的家禽胴体表面的沙门氏菌失活。浓度为1:1000的inkosan以及浓度为0.2%和0.4%的yomil S对桶水中的微生物群产生了100%的杀菌效果，无论其初始污染程度如何。除了浓度为0.4%的yomil S外，这些制剂不会影响禽肉的感官特性。
