Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces-Reference-Cited by-同舟云学术

Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces

Published:2007-03 Issue:2 Volume:114 Page:195-203
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

James Christian,James Stephen J.,Hannay Neil,Purnell Graham,Barbedo-Pinto Catia,Yaman Hilmi,Araujo Marlene,Gonzalez M. Luisa,Calvo Javier,Howell Mary,Corry Janet E.L.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference51 articles.

1. Second Report on Campylobacter;ACMSF (Advisory Committee on the Microbiological Safety of Food),2005

2. Disease risks from foods, England and Wales, 1996–2000;Adak;Emerging Infectious Diseases,2005

3. Investigation of hygiene aspects during air chilling of poultry carcases using a model rig;Allen;British Poultry Science,2000

4. Distribution and numbers of campylobacter in newly slaughtered broiler chickens and hens;Berndtson;International Journal of Food Microbiology,1992

5. Survival of cold-stressed Campylobacter jejuni on ground chicken and chicken skin during frozen storage;Bhaduri;Applied and Environmental Microbiology,2004

Cited by 77 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Growth of Listeria monocytogenes in fresh vegetables and vegetable salad products: An update on influencing intrinsic and extrinsic factors;Comprehensive Reviews in Food Science and Food Safety;2024-08-21

2. Campylobacter control strategies at postharvest level;Food Science and Biotechnology;2024-06-27

3. Reduction of Campylobacter on broiler carcasses using slurry ice;LWT;2024-04

4. Cryogenic Media in Biomedical Applications: Current Advances, Challenges, and Future Perspectives;In Vivo;2023-12-25

5. Assessment of in-plant decontamination of broiler carcasses by immersion in hot water and lactic acid in Norway;Food Control;2023-10