Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank-Reference-Cited by-同舟云学术

Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank

Published:2013-08 Issue:3 Volume:165 Page:281-286
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Nagel G.M.,Bauermeister L.J.,Bratcher C.L.,Singh M.,McKee S.R.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference39 articles.

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2. Effect of rinse volume and sample time on recovery of Salmonella, Campylobacter, Escherichia coli, and Enterobacteriaceae from post-chill chicken carcasses;Bailey,2007

3. Disinfection with peroxygens;Baldry,1988

4. Ranking the Risks: The 10 Pathogen-Food Combinations With the Greatest Burden on Public Health;Batz,2011

5. The microbial and quality properties of poultry carcasses treated with peracetic acid as an antimicrobial treatment;Bauermeister;Poultry Science,2008

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