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


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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  1. 1

    Engel, C., de Groot, A. P., and Weurman, C., Science, 154, 270 (1966).

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    Likens, S. T., and Nickerson, G. B., Amer. Soc. Brewing Chemists Proc., 5–13 (1964).

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    Cserjesi, A. J., Canad. J. Microbiol., 13, 1243 (1967).

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    Gerber, N. N., Tetrahedron Lett., 2971 (1968).

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    Medsker, L. L., Jenkins, D., Thomas, J. F., and Koch, C., Envir. Sci. Technol., 5, 476 (1969).

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