Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations
Author:
Affiliation:
1. Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
Funder
Universidad Autónoma de Nuevo León
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12938
Reference38 articles.
1. Evaluation of the best method to assess antibiotic potentiation by phytochemicals against Staphylococcus aureus
2. Behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments
3. The effect of chemical treatments in laboratory and broiler plant studies on the microbial status and shelf-life of poultry
4. Effects of decontamination at varying contamination levels of Campylobacter jejuni on broiler meat
5. Review: Trisodium Phosphate (TSP) Treatment for Decontamination of Poultry
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1. Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts;Pathogens;2023-07-20
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