Efficacy of neutralizing buffered peptone water for recovery of Salmonella, Campylobacter, and Enterobacteriaceae from broiler carcasses at various points along a commercial immersion chilling process with peroxyacetic acid

Author:

Bourassa D.V.,Lapidus J.L.,Kennedy-Smith A.E.,Morey A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference9 articles.

1. Berrang M. E., Gamble, G. R., Hinton, A., Jr, Johnston, J. J., 2018. Neutralization of residual antimicrobial processing chemicals in broiler carcass rinse for improved detection of Campylobacter. J. Appl. Poult. Res., Epub ahead of print. https://doi.org/10.3382/japr/pfx071

2. Neutralization of bactericidal activity related to antimicrobial carryover in broiler carcass rinse samples.;Gamble;J. Food Prot.,2017

3. Pathogen Testing Results with Neutralizing Buffered Peptone Water, One Year Later;Hretz,2017

4. Ignatovich I., Podtburg, T., Leishman, O., Steinagel, S., 2017. Comparison of neutralizing buffered peptone water and Dey/Engley broth in the recovery of Salmonella enterica from broiler carcass rinsates. IAFP Annual Meeting. July 11, 2017. Tampa, FL. P2–24.

5. Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.;Nagel;Int. J. Food Microbiol.,2013

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