Short-term and long-term effects of pathogen reduction interventions on salmonellosis from whole chickens-Reference-Cited by-同舟云学术

Short-term and long-term effects of pathogen reduction interventions on salmonellosis from whole chickens

Published:2018-10-18 Issue:8 Volume:6 Page:2515-2522
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Oscar Thomas P.¹^ORCID

Affiliation:

1. U. S. Department of Agriculture; Agricultural Research Service; Residue Chemistry and Predictive Microbiology Research Unit; Center for Food Science and Technology; University of Maryland Eastern Shore; Princess Anne Maryland

Funder

Agricultural Research Service of the U. S. Department of Agriculture

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.859/fullpdf

Reference15 articles.

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2. The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods;Demazeau;Journal of Applied Microbiology,2011

3. Impact of acquired immunity and dose-dependent probability of illness on quantitative microbial risk assessment;Havelaar;Risk Analysis,2014

4. Reduction of Salmonella on post-chill chicken carcasses by trisodium phosphate (Na3PO4) treatment;Kim;Journal of Food Safety,1994

5. Incidence, sources, and control of foodborne Salmonella spp. in poultry feeds;Maciorowski;Worlds Poultry Science Journal,2004

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