Salmonella and campylobacter contamination of broiler chicken carcasses and scald tank water: the influence of water pH
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1987.tb02413.x/fullpdf
Reference13 articles.
1. An evaluation of commercially available dehydrated Rappaport-Vassiliadis medium for the isolation of salmonellae from poultry;Fricker;Journal of Hygiene,1985
2. The effect on xanthophyll content and colour of broiler skin when scald additive concentration was measured by pH;Heath;Journal of Poultry Science,1975
3. Techniques for the optimum recovery of cold injured Campylobacter jejuni from milk or water;Humphrey;Journal of Applied Bacteriology,1986
4. Antibiotic and deoxycholate resistance in Campylobacter jejuni following freezing or heating;Humphrey;Journal of Applied Bacteriology,1985
5. The effect of pH adjustment on the microbiology of chicken scald tank water with particular reference to the death rate of salmonellas;Humphrey;Journal of Applied Bacteriology,1981
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