Evaluation of effect of chilling steps during slaughtering on the Campylobacter sp. counts on broiler carcasses
Author:
Funder
Università degli Studi di Milano
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Reference37 articles.
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2. Prevalence and numbers of Campylobacter on broiler carcasses collected at rehang and postchill in 20 U.S. processing plants;Berrang;J. Food Prot.,2007
3. Broiler carcass contamination with Campylobacter from feces during defeathering;Berrang;J. Food Prot.,2001
4. Shredded sponge or paper as a cloacal plug to limit broiler carcass Campylobacter contamination during automated defeathering;Berrang;J. Appl. Poult. Res.,2018
5. Direct microscopic observation and viability determination of Campylobacter jejuni on chicken skin;Chantarapanont;J. Food Prot.,2003
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2. Exploring the influence of slaughterhouse type and slaughtering steps on Campylobacter jejuni contamination in chicken meat: A cluster analysis approach;Heliyon;2024-06
3. Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis;Poultry Science;2024-04
4. Effects of knowledge, attitudes, and practices of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia;International Food Research Journal;2023-10-24
5. CONTROL OF CHILLED MEAT OF BROILER CHICKENS BY BACTERIOSCOPIC METHOD;Ukrainian journal of veterinary sciences;2022-03-22
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