Water Acidification in Antibiotic Free Operations in fo chemical Man
When the concept of water acidification was first introduced
to the poultry industry, its validity quickly became favorable.
Producers began to view lowering water pH below 4 as a
Necessary component to a salmonella control program.
However, as the adoption of water acidification programs
began to grow, misconceptions about methods for maximizing
Effectiveness and the ideal products to use grew
with it. Some producers began using products that actually
Enhance the growth of biofilm, such as citric acid.