REDUCTION OF BACTERIA ON PORK CARCASSES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01400.x/fullpdf
Reference8 articles.
1. The effect of chlorination on chicken carcasses infected with Salmonellae
2. Salmonella in Swine, Cattle and the Environment of Abattoirs
3. Prevalence of salmonellae in pigs fed decontaminated and normal feeds
4. Acids as Poultry Meat Preservatives
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2. Systematic review of the magnitude of change in prevalence and quantity of Salmonella after administration of pathogen reduction treatments on pork carcasses;Animal Health Research Reviews;2016-06
3. Interventions for Hazard Control in Foods during Harvesting;Pathogens and Toxins in Foods;2014-04-09
4. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats;Journal of Food Protection;2012-09-01
5. The potential of the combined application of hot water sprays and steam condensation at subatmospheric pressure for decontaminating inoculated pig skin and muscle surfaces;Food Control;2012-03
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