Quantification of loosely associated and tightly associated bacteria on broiler carcass skin using swabbing, stomaching, and grinding methods
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/94/12/3034/7442975/pev265.pdf
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2. Quantifying bacteria on poultry carcass skin;Avens;Poult. Sci,1970
3. Sampling by sponge wipe or skin excision for recovery of inoculated Salmonella and Campylobacter from defeathered broiler carcasses;Berrang;J. Food Prot.,2014
4. CDC Food Safety Progress Report 2013 http://www.cdc.gov/foodnet/data/trends/trends-2013-progress.html
5. Effect of steam and lactic acid treatments on the survival of Salmonella enteritidis and Campylobacter jejuni inoculated on chicken skin;Chaine;Int. J. Food Microbiol,2013
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