Daniel S. Munther

This study models peracetic acid decay and Salmonella inactivation during poultry chilling, showing that PAA concentration and exposure time are critical for bacterial inactivation, especially in the presence of organic load.

The paper develops a reaction-diffusion-advection model to capture spatial and temporal bacterial dynamics in poultry chilling, showing it reaches steady state within 2 hours and accurately predicts E. coli levels on carcasses.