Answers are grounded in this paper and cite their sources.
Water absorption and changes in surface microtopography are major determinants of contamination of the underside of neck tissue. Salmonella cells adhere firmly to this tissue but cannot be effectively removed because of the major contribution of physical entrapment to the overall level of contamination. Heat and/or sorbate treatments can bring the bacteriological quality of neck tissue to that of the rest of the carcass but removal of this tissue is the most effective means of decontamination.
No takes yet. Share an insight, caveat, or question.
McMeekin et al. (1984) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: