Campylobacter, Salmonella, and Escherichia coli on broiler carcasses subjected to a high pH scald and low pH postpick chlorine dip
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/90/4/896/4355694/poultrysci90-0896.pdf
Reference26 articles.
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2. Dispersal of micro-organisms in commercial defeathering systems;Allen;Br. Poult. Sci.,2003
3. Enumeration of Escherichia coli cells on chicken carcasses as a potential measure of microbial process control in a random selection of slaughter establishments in the United States;Altekruse;Appl. Environ. Microbiol.,2009
4. On-line brush and spray washers to lower numbers of Campylobacter and Escherichia coli and presence of Salmonella on broiler carcasses during processing;Berrang;J. Appl. Poult. Res.,2009
5. Broiler carcass contamination with Campylobacter from feces during defeathering;Berrang;J. Food Prot.,2001
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