Hygiene aspects of modern poultry chilling

International Journal of Food Microbiology

Volumn 58, Issue 1-2, 2000, Pages 39-48

  Allen, Vivien M ^a   Corry, Janet E L ^a   Burton, C H ^b   Whyte, R T ^b   Mead, G C ^c  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b SILSOE RESEARCH INSTITUTE   (United Kingdom)

^c ROYAL VETERINARY COLLEGE   (United Kingdom)

Author keywords

Chilling; Coliforms; Hygiene; Poultry; Pseudomonads; TVC

Indexed keywords

WATER;

AEROSOL; AIR; ANIMAL TISSUE; ARTICLE; BACTERIUM CONTAMINATION; COLIFORM BACTERIUM; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD FREEZING; HYGIENE; IMMERSION; INDUCED HYPOTHERMIA; NONHUMAN; POULTRY; PSEUDOMONAS; TECHNIQUE; TEMPERATURE;

ANIMALS; CHICKENS; COLD; COLONY COUNT, MICROBIAL; FOOD PRESERVATION; POULTRY PRODUCTS; WATER;

EID: 0034733783     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00259-2     Document Type: Article

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