Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory-Reference-Cited by-同舟云学术

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Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory

Published:2021-08 Issue:8 Volume:100 Page:101234
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Ashrafudoulla Md.,Na Kyung Won,Byun Kye-Hwan,Kim Duk Hyun,Yoon Jang Won,Mizan Md. Furkanur Rahaman,Kang Iksoon,Ha Sang-do

Funder

Ministry of Food and Drug Safety

Chung-Ang University

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference36 articles.

1. Acuff, G. 2005. Chemical decontamination strategies for meat. Pages 350–363 in Improving the Safety of Fresh Meat. J. N. Sofos, ed. Woodhead Publishing Ltd., Cambridge, England.

2. Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus;Ashrafudoulla;Food Microbiol,2020

3. Genetic relationship, virulence factors, drug resistance profile and biofilm formation ability of Vibrio parahaemolyticus isolated from mussel;Ashrafudoulla;Front. Microbiol.,2019

4. Current and future perspectives for controlling Vibrio biofilms in the seafood industry: a comprehensive review;Ashrafudoulla;Crit. Rev. Food Sci. Nutr.,2021

5. Inhibitory effects of UV treatment and a combination of UV and dry heat against pathogens on stainless steel and polypropylene surfaces;Bae;J. Food Sci.,2012

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