In poultry, if antimicrobial interventions are used, chilling must be done mainly by ________.

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Prepare for the ACVPM Food Protection Exam. Engage with an array of multiple choice questions, complete with hints and explanations. Equip yourself with the necessary knowledge to ensure a successful exam experience!

Multiple Choice

In poultry, if antimicrobial interventions are used, chilling must be done mainly by ________.

When antimicrobials are used on poultry, keeping the surface treatments effective and reducing cross-contamination is the priority during chilling. Air chilling achieves rapid cooling without submerging carcasses in water, so the antimicrobial on the skin stays on the surface instead of being washed away into a shared bath. In water- or ice-based chilling, the antimicrobial can be diluted or removed in the bath, and bacteria can spread between carcasses through the circulating water. Therefore, air chilling minimizes loss of antimicrobial activity and cross-contamination risk while still providing the needed rapid chilling.

In poultry, if antimicrobial interventions are used, chilling must be done mainly by ________.

Prepare for the ACVPM Food Protection Exam. Engage with an array of multiple choice questions, complete with hints and explanations. Equip yourself with the necessary knowledge to ensure a successful exam experience!

In poultry, if antimicrobial interventions are used, chilling must be done mainly by ________.

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