Evidence map›Paper›PMID 41848978›Full record

ArticleFood science of animal resources2026

Effects of non-chlorine antimicrobial agents on microbial diversity in yellow-feathered chickens during mixed precooling.

Yang Zhao, Tianran Huang, Linlin Cai, Huhu Wang, Haijing Hu, Lingqi Li, Yujia Yang, Guanghui Li, Zhen Li, Lei Wang and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Yang ZhaoState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Tianran HuangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Linlin CaiState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Huhu WangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Haijing HuState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Lingqi LiState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Yujia YangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Guanghui LiState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Zhen LiState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Lei WangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Peng WangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China. wpeng@njau.edu.cn.

Funding

Agriculture Research System of China CARS-41Hainan Provincial Natural Science Foundation Innovative Research Team Project 325CXTD612Key R&D Program of Shandong Provincial 2024TZXD029-2
6 · The paper itself

Abstract

Given that chickens can easily become a culture medium for microbial growth and reproduction, the prevention and control of biological safety risks in chickens is important. Chlorine-containing antimicrobial agents have been banned in some countries due to safety risks, while the efficacy of non-chlorine alternatives in the mixed precooling process (water cooling followed by air cooling) of chicken slaughter remains understudied. This study aimed to investigate the effect of adding sodium hypochlorite or non-chlorine antimicrobial agent (acetic acid, lactic acid or peracetic acid) to water cooling in a three-stage spiral pool, followed by air cooling, on the microbial diversity in yellow-feathered chickens. Results showed that sodium hypochlorite had the best antibacterial effect, evidenced by 3.50 log CFU/cm

Indexed as

Antimicrobial agentBiological safetyChilled chickenHigh-throughput sequencing technologyWater cooling

Identifiers

PMID41848978
PMCPMC12994993

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.