Risk Assessment Predicts Most of the Salmonellosis Risk in Raw Chicken Parts is Concentrated in Those Few Products with High Levels of High-Virulence Serotypes of Salmonella

Author:

Kim Minho,Barnett-Neefs Cecil,Chavez Ruben A.,Kealey Erin,Wiedmann Martin,Stasiewicz Matthew J

Publisher

Elsevier BV

Reference73 articles.

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3. Salmonella outbreaks associated with not ready-to-eat breaded, stuffed chicken products—United States, 1998–2022;Cdc;Morbidity and Mortality Weekly Report,2023

4. Bio-Mapping Salmonella and Campylobacter loads in three commercial broiler processing facilities in the United States to identify strategic intervention points;Chavez-Velado;Foods,2024

5. Embracing diversity: Differences in virulence mechanisms, disease severity, and host adaptations contribute to the success of nontyphoidal Salmonella as a foodborne pathogen;Cheng;Frontiers in Microbiology,2019

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