The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions-Reference-Cited by-同舟云学术

The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions

Published:2023-04 Issue: Volume:110 Page:104168
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Kingsbury Joanne M.^ORCID,Horn Beverley,Armstrong Bridget,Midwinter Anne,Biggs Patrick,Callander Maree,Mulqueen Kerry,Brooks Michael,van der Logt Peter,Biggs Roy

Funder

Poultry Industry Association New Zealand

Ministry of Business, Innovation and Employment

New Zealand Food Safety Science and Research Centre

Institute of Environmental Science and Research

Massey University

Ministry for Primary Industries

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference33 articles.

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3. A note on adhesion of bacteria to chicken muscle connective tissue;Campbell;J. Appl. Bacteriol.,1987

4. The effect of sanitizers on microbial levels of chicken meat collected from commercial processing plants;Chousalkar;Int. J. Environ. Res. Publ. Health,2019

5. Survival of Campylobacter jejuni on poultry skin and meat at varying temperatures;Davis;Poultry Sci.,2007

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1. Exploring the influence of slaughterhouse type and slaughtering steps on Campylobacter jejuni contamination in chicken meat: A cluster analysis approach;Heliyon;2024-06

2. The Prevalence of Foodborne Disease in Australia and New Zealand;Encyclopedia of Food Safety;2024

3. Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review;Poultry Science;2023-09