Inhibition of Campylobacter and Salmonella on whole chicken carcasses using a novel intervention technology

被引：0
|
作者：
Thompson, T. W. [1 ]
Alvarado, C. Z. [1 ]
Brashears, M. M. [1 ]
机构：
[1] Texas Tech Univ, Lubbock, TX 79409 USA
来源：
POULTRY SCIENCE | 2006年 / 85卷
关键词：
Campylobacter; Salmonella; poultry;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：133 / 133
页数：1
相关论文
共 27 条
  • [1] REDUCTION OF SALMONELLA AND CAMPYLOBACTER ON CHICKEN CARCASSES BY CHANGING SCALDING TEMPERATURE
    SLAVIK, MF
    KIM, JW
    WALKER, JT
    JOURNAL OF FOOD PROTECTION, 1995, 58 (06) : 689 - 691
  • [2] Persistence of Salmonella and Campylobacter on Whole Chicken Carcasses under the Different Chlorine Concentrations Used in the Chill Tank of Processing Plants in Sri Lanka
    Weerasooriya, Gayani
    Dulakshi, H. M. T.
    de Alwis, P. S.
    Bandara, Sandun
    Premarathne, K. R. P. S.
    Dissanayake, Nayanajith
    Liyanagunawardena, N.
    Wijemuni, M. I.
    Priyantha, M. A. R.
    PATHOGENS, 2024, 13 (08):
  • [3] Contamination of chicken carcasses in Gauteng, South Africa, by Salmonella, Listeria monocytogenes and Campylobacter
    van Nierop, W
    Dusé, AG
    Marais, E
    Aithma, N
    Thothobolo, N
    Kassel, M
    Stewart, R
    Potgieter, A
    Fernandes, B
    Galpin, JS
    Bloomfield, SF
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 99 (01) : 1 - 6
  • [4] Antimicrobial susceptibility patterns of Salmonella from fresh whole chicken carcasses
    Ladely, S. R.
    Berrang, M. E.
    Fedorka-Cray, P. J.
    Simmons, M.
    Fletcher, D. L.
    POULTRY SCIENCE, 2004, 83 : 11 - 11
  • [5] Antimicrobial susceptibility patterns of Salmonella from fresh whole chicken carcasses
    Ladely, S. R.
    Berrang, M. E.
    Fedorka-Cray, P. J.
    Simmons, M.
    Fletcher, D. L.
    JOURNAL OF DAIRY SCIENCE, 2004, 87 : 11 - 11
  • [6] Antimicrobial susceptibility patterns of Salmonella from fresh whole chicken carcasses
    Ladely, S. R.
    Berrang, M. E.
    Fedorka-Cray, P. J.
    Simmons, M.
    Fletcher, D. L.
    JOURNAL OF ANIMAL SCIENCE, 2004, 82 : 11 - 11
  • [7] Reducing Campylobacter numbers on chicken carcasses using lactic acid in processing plants
    Burfoot, Dean
    Allen, Vivien
    Mulvey, Elizabeth
    Jewell, Keith
    Harrison, Dawn
    Morris, Victoria
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 50 (11) : 2451 - 2457
  • [8] Microbiota Analysis for the Optimization of Campylobacter Isolation From Chicken Carcasses Using Selective Media
    Kim, Jinshil
    Shin, Hakdong
    Park, Hyeeun
    Jung, Hayan
    Kim, Junhyung
    Cho, Seongbeom
    Ryu, Sangryeol
    Jeon, Byeonghwa
    FRONTIERS IN MICROBIOLOGY, 2019, 10
  • [9] Risk Factors for Salmonella Contamination of Whole Chicken Carcasses following Changes in US Regulatory Oversight
    Beczkiewicz, Aaron T. E.
    Kowalcyk, Barbara B.
    JOURNAL OF FOOD PROTECTION, 2021, 84 (10) : 1713 - 1721
  • [10] On-site generated peroxy acetic acid (PAA) technology reduces Salmonella and Campylobacter on chicken wings
    Vaddu, S.
    Kataria, J.
    Belem, T. S.
    Sidhu, G.
    Moller, A. E.
    Leone, C.
    Singh, M.
    Thippareddi, H.
    POULTRY SCIENCE, 2021, 100 (07)
123