Microbiological criteria for Campylobacter in broiler carcasses in Italy: A possible approach to derive them
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference13 articles.
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2. Mathematical modeling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film;Cárdenas;Meat Sci.,2008
3. Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157: H7 in marinades and marinated pork;Choi;Meat Sci.,2009
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1. Evaluation of effect of chilling steps during slaughtering on the Campylobacter sp. counts on broiler carcasses;Poultry Science;2021-03
2. Estimating the performance of four culture media used for enumeration and detection of Campylobacter species in chicken meat;LWT;2020-01
3. Occurrence and antimicrobial susceptibility of Campylobacter spp. on fresh and refrigerated chicken meat products in Central Italy;Poultry Science;2018-08
4. Usefulness of indicator bacteria as potential marker of Campylobacter contamination in broiler carcasses;International Journal of Food Microbiology;2018-07
5. Quantification of Campylobacter jejuni contamination on chicken carcasses in France;Food Research International;2018-04
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