THE EFFECTS OF PH AND LEVELS OF ORGANIC-MATTER ON THE DEATH RATES OF SALMONELLAS IN CHICKEN SCALD-TANK WATER

被引：27
作者：
HUMPHREY, TJ [1 ]
机构：
[1] SEALE HAYNE COLL,DEPT SCI,NEWTON ABBOTT TQ12 6NQ,DEVONSHIRE,ENGLAND
来源：
JOURNAL OF APPLIED BACTERIOLOGY | 1981年 / 51卷 / 01期
关键词：
D O I：
10.1111/j.1365-2672.1981.tb00905.x
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：27 / 39
页数：13
相关论文
共 37 条
[1]   EFFECT OF WATER ACTIVITY ON HEAT RESISTANCE OF HEAT SENSITIVE AND HEAT RESISTANT STRAINS OF SALMONELLAE [J].
BAIRDPARKER, AC ;
BOOTHROYD, M ;
JONES, E .
JOURNAL OF APPLIED BACTERIOLOGY, 1970, 33 (03) :515-+
[2]   SURVEY OF INCIDENCE OF INFECTIONS WITH SALMONELLAE IN BROILERS AND BROILER BREEDERS IN SCOTLAND [J].
BROWN, DD ;
DUFF, RH ;
WILSON, JE ;
ROSS, JG .
BRITISH VETERINARY JOURNAL, 1973, 129 (05) :493-500
[3]   CONTRIBUTORY SOURCES OF SALMONELLAE ON TURKEY PRODUCTS [J].
BRYAN, FL ;
AYRES, JC ;
KRAFT, AA .
AMERICAN JOURNAL OF EPIDEMIOLOGY, 1968, 87 (03) :578-&
[4]  
BUCHLI K, 1966, ARCHIV LEBENSMITTELH, V17, P97
[5]  
CRABB WE, 1971, HYGIENE FOOD PRODUCT, P119
[6]  
DORRESTEIJN LWJ, 1976, 3476 SPELD I POULTR
[7]  
GROSKLAUS D, 1964, FLEISCHWIRTSCHAFT, V12, P1253
[8]   EFFECT ON XANTHOPHYLL CONTENT AND COLOR OF BROILER SKIN WHEN SCALD ADDITIVE CONCENTRATION WAS MEASURED BY PH [J].
HEATH, JL ;
WABECK, CJ .
POULTRY SCIENCE, 1975, 54 (04) :1288-1292
[9]   SCALDING POULTRY BY STEAM AT SUBATMOSPHERIC PRESSURES [J].
KLOSE, AA ;
KAUFMAN, VF ;
POOL, MF .
POULTRY SCIENCE, 1971, 50 (01) :302-&
[10]  
LAHELLEC C, 1975, 2ND P EUR S POULTR M
1234