Modeling of interventions for reducing external Enterobacteriaceae contamination of broiler carcasses during processing
Author:
Affiliation:
1. Department of Biological Safety Federal Institute for Risk Assessment Berlin Germany
2. Department of Veterinary Medicine Freie Universität Berlin Berlin Germany
Funder
Bundesministerium für Ernährung und Landwirtschaft
Publisher
Wiley
Subject
Physiology (medical),Safety, Risk, Reliability and Quality
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/risa.14079
Reference47 articles.
1. Microbiological Consequences of Skin Removal Prior to Evisceration of Broiler Carcasses
2. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses
3. Presence of Campylobacter inthe respiratory tract of broiler carcasses before and after commercial scalding
4. The Effect of Chilling in Cold Air or Ice Water on the Microbiological Quality of Broiler Carcasses and the Population of Campylobacter
5. Evaluating interventions againstSalmonellain broiler chickens: applying synthesis research in support of quantitative exposure assessment
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