Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/90/12/2874/4542491/poultrysci90-2874.pdf
Reference23 articles.
1. Effects of freezing on nutritional and microbiological properties of foods;Berry,2008
2. Validation of methods used to recover Escherichia coli O157:H7 and Salmonella spp. subjected to stress conditions;Brashears;J. Food Prot.,2001
3. Thermal injury and recovery of Salmonella enterica serovar Enteritidis in ground chicken with temperature, pH, and sodium chloride as controlling factors;Chambliss;J. Food Prot.,2006
4. Comparison of recovery methods for freeze-injured Listeria monocytogenes, Salmonella Typhimurium, and Campylobacter coli in cell suspensions and associated with pork surfaces;Chang;J. Food Prot.,2003
5. Comparison of neck skin excision and whole carcass rinse sampling methods for microbiological evaluation of broiler carcasses before and after immersion chilling;Cox;J. Food Prot.,2010
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