Peracetic acid reduces Campylobacter spp. on turkey skin: Effects of a spray treatment on microbial load, sensory and meat quality during storage

Author:

Bertram Rilana,Kehrenberg CorinnaORCID,Seinige Diana,Krischek CarstenORCID

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference35 articles.

1. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2017;EFSA Journal,2018

2. Scientific Opinion on Quantification of the risk posed by broiler meat to human campylobacteriosis in the EU;EFSA Journal,2010

3. Patterns of EU poultry meat production and consumption–A 2016 status report;H-W Windhorst;Zootecnica International,2018

4. Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products;V Atanassova;FEMS Immunol Med Microbiol,2007

5. Prevalence of thermophilic Campylobacter spp. in turkey meat and antibiotic resistance of C. jejuni isolates;O Cakmak;J Food Saf,2012

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