Quantitative microbiological slaughter process analysis in a large-scale Swiss poultry abattoir

Author:

Buess Simone,Zurfluh Katrin,Stephan Roger,Guldimann Claudia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference52 articles.

1. Hygiene aspects of modern poultry chilling;Allen;International Journal of Food Microbiology,2000

2. Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses;Althaus;Italian Journal of Food Safety,2017

3. Salmonellosis: The role of poultry meat;Antunes;Clinical Microbiology and Infection,2016

4. Escherichia coli and Enterobacteriaceae counts on poultry carcasses along the slaughter processing line, factors influencing the counts and relationship between visual faecal contamination of carcasses and counts: A review;Barco;EFSA Supporting Publications,2014

5. On-line brush and spray washers to lower numbers of Campylobacter and Escherichia coli and presence of Salmonella on broiler carcasses during processing;Berrang;The Journal of Applied Poultry Research,2009

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