Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank
- 1 August 2013
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 165 (3), 281-286
- https://doi.org/10.1016/j.ijfoodmicro.2013.05.016
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Economic Burden from Health Losses Due to Foodborne Illness in the United StatesJournal of Food Protection, 2012
- The Microbial and Quality Properties of Poultry Carcasses Treated with Peracetic Acid as an Antimicrobial TreatmentPoultry Science, 2008
- Use of a Scald Additive to Reduce Levels of Salmonella Typhimurium During Poultry ProcessingPoultry Science, 2008
- Marination to Improve Functional Properties and Safety of Poultry MeatJournal of Applied Poultry Research, 2007
- Bactericidal efficacy of peracetic acid in combination with hydrogen peroxide against pathogenic and non pathogenic strains of Staphylococcus spp., Listeria spp. and Escherichia coliFood Control, 2006
- Thermally and chemical-thermally modified lysozyme and its bacteriostatic activityWorld's Poultry Science Journal, 2004
- Quantitative risk assessment of human campylobacteriosis associated with thermophilic Campylobacter species in chickensInternational Journal of Food Microbiology, 2002
- Validation of thiosulfate for neutralization of acidified sodium chlorite in microbiological testingPoultry Science, 2000
- Presence and Level of Campylobacter spp. on Broiler Carcasses Throughout the Processing PlantJournal of Applied Poultry Research, 2000
- Reduction of foodborne micro-organisms on beef carcass tissue using acetic acid, sodium bicarbonate, and hydrogen peroxide spray washesFood Microbiology, 1997