Steam Decontamination of Whole and Cut-Up Raw Chicken

Author:

DAVIDSON C.M.,D’AOUST J.-Y.,ALLEWELL W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference19 articles.

1. Ascorbic acid dipping as a means of extending shelf-life and improving microbial quality of cut-up broiler parts;Arafa;Poultry Sci.,1978

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

3. Evaluation of a washing bath method for decontamination of Salmonella-contaminated broiler carcasses;Bo;Nor. Veterinaertidsskr.,1982

4. The status of Salmonella in dressed poultry and pork products;Green;Proc. Annu. Mtg., US Anim. Health Assoc.,1979

5. Foodborne disease outbreaks traced to poultry, United States, 1966–1974;Horwitz;J. Milk Food Technol.,1976

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