Effect of caprylic acid alone or in combination with peracetic acid against multidrug-resistant Salmonella Heidelberg on chicken drumsticks in a soft scalding temperature-time setup-Reference-Cited by-同舟云学术

Effect of caprylic acid alone or in combination with peracetic acid against multidrug-resistant Salmonella Heidelberg on chicken drumsticks in a soft scalding temperature-time setup

Published:2021-11 Issue:11 Volume:100 Page:101421
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Manjankattil Shijinaraj,Nair Divek V.T.,Peichel Claire,Noll Sally^ORCID,Johnson Timothy J.,Cox Ryan B.,Donoghue Annie M.,Kollanoor Johny Anup^ORCID

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference38 articles.

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2. The Microbial and quality properties of poultry carcasses treated with peracetic acid as an antimicrobial treatment;Bauermeister;Poult. Sci.,2008

3. Use of octanoic acid as a postlethality treatment to reduce Listeria monocytogenes on ready-to-eat meat and poultry products;Burnett;J. Food. Prot.,2007

4. Imported poultry meat as a source of extended-spectrum cephalosporin-resistant CMY-2-producing Salmonella Heidelberg and Salmonella Minnesota in the European Union, 2014–2015;Campos;Int. J. Antimicrob. Agents.,2018

5. CDC. 2014. National antimicrobial resistance monitoring system 2014 human surveillance report. Accessed Sept. 2021. https://www.cdc.gov/narms/pdf/2014-annual-report-narms-508c.pdf.

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