Coliform, Escherichia coli, and Salmonellae concentrations in a multiple-tank, counterflow poultry scalder

Journal of Food Protection

Volumn 63, Issue 9, 2000, Pages 1184-1188

  Cason, J A ^a   Hinton A , Jr ^a   Ingram, K D ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL PROCEDURES AND TECHNIQUES; BACTERIAL COUNT; BACTERIUM DETECTION; COLONY FORMING UNIT; FOOD PROCESSING; FOOD SAFETY; SALMONELLA; SCALD WATER; WATER SAMPLING;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA;

EID: 0033831437     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.9.1184     Document Type: Article

References (26)

1. Nationwide broiler chicken microbiological baseline data collection program
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4. Automated microbiological sampling of broiler carcasses
5. Salmonellae in a poultry-processing plant
6. Salmonella and Campylobacter contamination of broiler chicken carcasses and scald tank water: The influence of water pH
7. Use of consecutive carcass rinses and a most probable number procedure to estimate salmonellae contamination of inoculated broilers
8. Effects of countercurrent scalding and postscald spray on the bacteriologic profile of raw chicken carcasses
9. Influence of some processing factors on hygienic quality of poultry meat
10. Comparison of sampling methods and implications for bacterial decontamination of poultry carcasses by rinsing
11. Incidence and recovery of salmonellae and other bacteria from commercially processed poultry carcasses at selected pre- and post-evisceration steps
12. Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses
13. Variability in broiler carcass bacterial load at three abattoirs, as measured by a hydrophobic grid membrane filter interpreter
14. Hygiene problems and control of process contamination
15. Microbiological aspects of poultry scalding
16. Incidence of salmonellae on commercially processed poultry
17. Cross-contamination during the scalding and plucking of broilers
18. Improvements in poultry slaughterhouse hygiene as a result of cleaning before cooling
19. Salmonella recovery from three turkey processing plants in Minnesota
20. Counter-current multistage scalding
21. Effects of six modifications on the incidence and levels of spoilage and pathogenic organisms on commercially processed postchill broilers
22. Microbiological aspects of counter current scalding
23. A study of the bacterial population fluctuations during poultry processing