Peroxyacetic acid and acidified sodium chlorite reduce microbial contamination on whole chicken carcasses obtained from two processing points

Author:

McWhorter Andrea R.,Weerasooriya GayaniORCID,Willson Nicky-Lee,Chousalkar Kapil K.ORCID

Funder

RIRDC

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference37 articles.

1. Scientific Assessment of the Public Health and Safety of Poultry Meat in Australia;Anonymous,2005

2. Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption;Australia,2001

3. The pattern of Campylobacter contamination on broiler farms; external and internal sources;Battersby;J. Appl. Microbiol.,2016

4. Appendix 2: Most Probable Number from Serial Dilutions;Blodgett,2010

5. Direct microscopic observation of viability of Campylobacter jejuni on chicken skin treated with selected chemical sanitizing agents;Chantarapanont;J. Food Protect.,2004

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