Presence and Numbers of Campylobacter, Escherichia coli, and Salmonella Determined in Broiler Carcass Rinses from United States Processing Plants in the Hazard Analysis and Critical Control Point-Based Inspection Models Project-Reference-Cited by-同舟云学术

Presence and Numbers of Campylobacter, Escherichia coli, and Salmonella Determined in Broiler Carcass Rinses from United States Processing Plants in the Hazard Analysis and Critical Control Point-Based Inspection Models Project

Published:2008-10 Issue:3 Volume:17 Page:354-360
ISSN:1056-6171
Container-title:Journal of Applied Poultry Research
language:en
Short-container-title:Journal of Applied Poultry Research

Author:

Berrang M.E.,Bailey J.S.,Altekruse S.F.,Shaw W.K.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Link

http://academic.oup.com/japr/article-pdf/17/3/354/2269130/japoulres17-0354.pdf

Reference17 articles.

1. Incidence and level of Campylobacter jejuni in broiler processing;Izat;Poult. Sci.,1988

2. Presence and level of Campylobacter on broiler carcasses throughout the processing plant;Berrang;J. Appl. Poult. Res.,2000

3. The effect of slaughter operations on the contamination of chicken carcasses with thermotolerant Campylobacter.;Rosenquist;Int. J. Food Microbiol.,2006

4. Testing for Salmonella in raw meat and poultry products collected at federally inspected establishments in the United States, 1998 through 2000;Rose;J. Food Prot.,2002

5. FSIS. 1998. Slaughter inspection under the HACCP-Based Inspection Models Project–Oversight and verification. http://www.fsis.usda.gov/oa/background/keyover.htm Accessed July 17, 2008.

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