ReducingCampylobacternumbers on chicken carcasses using lactic acid in processing plants-Reference-Cited by-同舟云学术

ReducingCampylobacternumbers on chicken carcasses using lactic acid in processing plants

Published:2015-08-09 Issue:11 Volume:50 Page:2451-2457
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Burfoot Dean¹,Allen Vivien²,Mulvey Elizabeth¹,Jewell Keith¹,Harrison Dawn²,Morris Victoria²

Affiliation:

1. Campden BRI; Station Road Chipping Campden GL55 6LD UK

2. Department of Clinical Veterinary Science; University of Bristol; Langford BS40 5DU UK

Funder

Food Standards Agency

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference18 articles.

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2. Bolder , N.M. Putirulan , F.F. Lipman , L.J.A. 2006 Chemical carcass decontamination to control Salmonella and Campylobacter in poultry meat Proceedings of the XIIth European Poultry Conference

3. Reducing microbial counts on chicken and turkey carcasses using lactic acid;Burfoot;Food Control,2011

4. Effects of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants;Burfoot;Food Control,2015

5. Effects of lactic and acetic acid treatments on Campylobacter jejuni inoculated onto chicken leg and breast meat during storage at 4 °C and −18 °C;Coşansu;Journal of Food Processing and Preservation,2010

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