Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/79/11/1689/4312320/poultrysci79-1689.pdf
Reference16 articles.
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2. Presence and level of Campylobacter on broiler carcasses throughout the processing plant;Berrang;J. Appl. Poult. Res.,2000
3. Carcass microbiological quality following intermittent scalding and defeathering of broilers;Cason;J. Appl. Poult. Res.,1999
4. Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses;Castillo;J. Food Prot.,1998
5. Quality of broiler carcasses as affected by hot water treatments;Cox;Poultry Sci.,1974
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