ThermotolerantCampylobacterduring Broiler Rearing: Risk Factors and Intervention-Reference-Cited by-同舟云学术

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ThermotolerantCampylobacterduring Broiler Rearing: Risk Factors and Intervention

Published:2015-01-28 Issue:2 Volume:14 Page:81-105
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Robyn Joris¹,Rasschaert Geertrui¹,Pasmans Frank²,Heyndrickx Marc¹²

Affiliation:

1. the Inst. for Agricultural and Fisheries Research (ILVO); Technology and Food Science Unit; Brusselsesteenweg 370 Melle Belgium

2. the Dept. of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine; Ghent Univ; Salisburylaan 133 Merelbeke Belgium

Publisher

Wiley

Subject

Food Science

Reference340 articles.

1. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning;Abee;Intl J Food Microbiol,1995

2. Shedding and colonization of Campylobacter jejuni in broilers from day-of-hatch to slaughter age;Achen;Avian Dis,1998

3. Competitive exclusion of campylobacters from poultry with K-bacteria and Broilact;Aho;Intl J Food Microbiol,1992

4. Evaluation of the performance of different cleaning treatments in reducing microbial contamination of poultry transport crates;Allen;Br Poult Sci,2008a

5. Sources and spread of thermophilic Campylobacter spp. during partial depopulation of broiler chicken flocks;Allen;J Food Prot,2008b

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