Effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry during storage under different simulated cold chain disruptions-Reference-Cited by-同舟云学术

Effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry during storage under different simulated cold chain disruptions

Published:2013-12 Issue:2 Volume:34 Page:574-580
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Alonso-Hernando Alicia,Alonso-Calleja Carlos,Capita Rosa

Funder

Ministerio de Sanidad y Consumo (Instituto de Salud Carlos III

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference18 articles.

1. Growth kinetic parameters of Gram-positive and Gram-negative bacteria on poultry treated with various chemical decontaminants;Alonso-Hernando;Food Control,2013

2. Microbiological quality of retail chicken byproducts in Spain;Álvarez-Astorga;Meat Science,2002

3. Recovery of salmonellae from trisodium phosphate-treated commercially processed broiler carcasses after chilling and after seven-day storage;Bourassa;Poultry Science,2004

4. Effect of poultry decontaminants concentration on growth kinetics for pathogenic and spoilage bacteria;Del Río;Food Microbiology,2008

5. Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage;Del Río;Journal of Food Protection,2007

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food safety and hygiene knowledge, attitudes and practices in street restaurants selling chicken in Ouagadougou, Burkina Faso;Frontiers in Sustainable Food Systems;2024-09-06

2. Serotype and antimicrobial resistance of Salmonella from poultry meats in 2021 in Shanghai, China;Food and Agricultural Immunology;2023-06-18

3. Advances in enteropathogen control throughout the meat chicken production chain;Comprehensive Reviews in Food Science and Food Safety;2023-04-10

4. Use of Cocktail of Bacteriophage for Salmonella Typhimurium Control in Chicken Meat;Foods;2022-04-17

5. Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging;International Journal of Food Microbiology;2022-02