Effects of the Evisceration and Cooling Processes on the Incidence of Salmonella in Fresh Dressed Turkeys Grown Under Salmonella-Controlled and Uncontrolled Environments-Reference-Cited by-同舟云学术

Effects of the Evisceration and Cooling Processes on the Incidence of Salmonella in Fresh Dressed Turkeys Grown Under Salmonella-Controlled and Uncontrolled Environments

Published:1984-05 Issue:5 Volume:63 Page:1069-1072
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

CAMPBELL D.F.,JOHNSTON R.W.,WHEELER M.W.,NAGARAJA K.V.,SZYMANSAKI C.D.,POMEROY B.S.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/63/5/1069/4349951/poultrysci63-1069.pdf

Reference14 articles.

1. Possible pathways of contamination of meat and bone meal with Salmonella;Bensink;Aust. Vet. J.,1979

2. Salmonella isolation from litter as an indicator of flock infection and carcass contamination;Bhatia;Avian Dis.,1980

3. Contributory sources of salmonellae on turkey products;Bryan;Am. J. Epidemiol.,1968

4. Incidence of Salmonella in fresh dressed turkeys raised under Salmonella controlled and uncontrolled environments;Campbell;Poultry Sci.,1982

5. Salmonella contamination in a commercial poultry (broiler) processing operation;Dougherty;Poultry Sci.,1974

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