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2,3,4,6-Tetrachloroanisole Association with Musty Taint in Chickens and Microbiological Formation

Nature volume 235, pages 223–224 (1972)Cite this article

Abstract

A “MUSTY” taint in chicken eggs has been attributed to the presence of 2,3,4,6-tetrachloroanisole (I) in litter shavings by Engel, de Groot and Weurman1, who showed that the feeding of small amounts of this compound to chickens caused a musty taint in both eggs and broiler meat. The samples of shavings that contained 2,3,4,6-tetrachloroanisole (I) also contained pentachloroanisole (II). Following recent occurrences of musty taint in the UK broiler industry, we have examined chicken carcasses and broiler house litter for the presence of chloroanisoles and investigated their origin.

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References

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Authors and Affiliations

  1. Chemistry Division,

    R. F. CURTIS, D. G. LAND, NERYS M. GRIFFITHS, M. GEE & D. ROBINSON

  2. Microbiology Division, ARC Food Research Institute, Colney Lane, Norwich, NOR 7OF

    J. L. PEEL, C. DENNIS & JENNIFER M. GEE

Authors
  1. R. F. CURTIS
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  2. D. G. LAND
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  3. NERYS M. GRIFFITHS
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  4. M. GEE
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  5. D. ROBINSON
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  6. J. L. PEEL
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  7. C. DENNIS
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  8. JENNIFER M. GEE
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CURTIS, R., LAND, D., GRIFFITHS, N. et al. 2,3,4,6-Tetrachloroanisole Association with Musty Taint in Chickens and Microbiological Formation. Nature 235, 223–224 (1972). https://doi.org/10.1038/235223a0

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  • DOI: https://doi.org/10.1038/235223a0

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