On-line brush and spray washers to lower numbers of Campylobacter and Escherichia coli and presence of Salmonella on broiler carcasses during processing
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/18/1/74/2373339/japoulres18-0074.pdf
Reference26 articles.
1. Presence and level of Campylobacter on broiler carcasses throughout the processing plant;Berrang;J. Appl. Poult. Res.,2000
2. Campylobacter contamination during poultry slaughter in Belgium;Rasschaert;J. Food Prot.,2006
3. Campylobacter recovery from external and internal organs of commercial broiler carcass prior to scalding;Berrang;Poult. Sci.,2000
4. Contamination of carcasses with Salmonella during poultry slaughter;Rasschaert;J. Food Prot.,2008
5. The effect of slaughter operations on the contamination of chicken carcasses with thermotolerant Campylobacter.;Rosenquist;Int. J. Food Microbiol.,2006
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