Status quo: Levels of Campylobacter spp. and hygiene indicators in German slaughterhouses for broiler and turkey-Reference-Cited by-同舟云学术

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Status quo: Levels of Campylobacter spp. and hygiene indicators in German slaughterhouses for broiler and turkey

Published:2024-04 Issue: Volume:414 Page:110610
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Beterams A.,Püning C.,Wyink B.,Grosse-Kleimann J.,Gölz G.,Schönknecht A.,Alter T.,Reich F.

Funder

Bundesanstalt für Landwirtschaft und Ernährung

Federal Ministry of Food and Agriculture

Bundesministerium für Bildung und Forschung

Bundesministerium für Ernährung und Landwirtschaft

Publisher

Elsevier BV

Reference45 articles.

1. Stress response of Campylobacter spp. and its role in food processing. J. Vet;Alter;Med. B Infect. Dis. Vet. Public Health.,2006

2. Campylobacter spp. contamination of chicken carcasses during processing in relation to flock colonisation;Allen;Int. J. Food Microbiol.,2007

3. Distribution of Campylobacter jejuni strains at different stages of a turkey slaughter line;Alter;Food Microbiol.,2005

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

5. On-line brush and spray washers to lower numbers of Campylobacter and Escherichia coli and presence of Salmonella on broiler carcasses during processing;Berrang;J. Appl. Poultry Res.,2009

Cited by 1 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. Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter;Journal of Food Safety;2024-08

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