Application of chlorine dioxide to lessen bacterial contamination during broiler defeathering
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/20/1/33/2336936/japoulres20-0033.pdf
Reference37 articles.
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3. Cross-contamination during the scalding and plucking of broilers;Mulder;Br. Poult. Sci.,1978
4. The role of defeathering in the contamination of turkey skin by Salmonella species and Listeria monocytogenes;Clouser;Poult. Sci.,1995
5. Use of a marker organism in poultry processing to identify sites of cross-contamination and evaluate possible control measures;Mead;Br. Poult. Sci.,1994
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