Abstract
The research results have been presented on «Chlorapin» disinfecting properties that has been made at the base of dichloroisocyanuric acid sodium salt. Usage this disinfectant has been proved to be effective with 0,05% (in active chlorine) concentration with 0,5 l/m2 consumption and 20 min exposition for disinfection in poultry sanitary slaughtering department lowering microbial contamination to normal traits and E. coli Inactivation.
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