CORRODED PIPES. “Application of 200 ppm chlorine appears to reduce bacteria substantially on poultry carcasses … eradicated from turkey carcasses by treatment with 300-400ppm of chlorine but not by 50ppm … if it is mixed with water at excessively high concentrations (upwards of 30 ppm), it will begin to corrode stainless steel and other materials used for pipe joins and valves.”
http://www.ukmeat.org/FSAMeat/PoultryWash.htm
linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022