The Effect of Heating Surface on the Reduction of Microorganism Contamination through Chicken-Sashimi Processing in a Small-Size Poultry Processing Plant
Author:
Affiliation:
1. Kagoshima University Graduate of Agri1culture
2. Kagoshima University Joint Faculty of Veterinary Medicine
3. National Institute of Health Sciences
Publisher
Japanese Society of Food Microbiology
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jsfm/36/2/36_105/_pdf
Reference13 articles.
1. 1) 朝倉 宏,山本詩織,橘 理人,吉村昌徳,山本茂貴,五十君靜信:冷凍処理による鶏肉中でのカンピロバクター汚染低減効果に関する検討.日食微誌,32, 159–166(2015).
2. 2) 浅尾 努,小久保彌太郎:衛生指標菌細菌数.食品衛生検査指針微生物編.p. 162, 188, 公益社団法人日本食品衛生協会,東京 (2015).
3. 3) Chuma, T., Hashimoto, S., Okamoto, K.: Detection of thermophilic Campylobacter from sparrows by multiplex PCR: the role of sparrows as a source of contamination of broilers with Campylobacter. J. Vet. Med. Sci., 62, 1291–1295 (2000).
4. 4) Jeffrey, J. S., Tonooka, K. H., Lozano, J.: Prevalence of Campylobacter spp. from skin, crop, and intestine of commercial broiler chicken carcasses at processing. Poult. Sci., 80, 1390–1392 (2001).
5. 5) Jorgensen, F., Ellis-Iversen, J., Rushton, S., Bull, S. A., Harris, S. A., Bryan, S. J., Gonzalez, A., Humphrey, T. J.: Influence of season and geography on Campylobacter jejuni and C. coli subtypes in housed broiler flocks reared in Great Britain. Appl. Environ. Microbiol., 77, 3741–3748 (2011).
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