Presence and level of Campylobacter, coliforms, Escherichia coli, and total aerobic bacteria recovered from broiler parts with and without skin

Journal of Food Protection

Volumn 64, Issue 2, 2001, Pages 184-188

  Berrang, M E ^a   Ladely, S R ^a   Buhr, R J ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHICKEN; COLONY FORMING UNIT; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; MEAT; MICROBIAL CONTAMINATION;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; ESCHERICHIA COLI; GALLUS GALLUS;

EID: 0035128811     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.2.184     Document Type: Article

References (10)

1. Subcutaneous bacteria in Turkey carcasses
2. Presence and level of Campylobacter on broiler carcasses throughout the processing plant
3. Incidence and level of Campylobacter jejuni in broiler processing
4. Bacterial contamination of broiler chickens before scalding
5. Campylobacter jejuni
6. Bacterial quality of broilers and alternative processing procedures
7. A differential selective medium and dry ice generated atmosphere for recovery of Campylobacter jejuni
8. Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in poultry carcasses and different types of poultry products for sale on the Belgian retail market
9. Effects of six modifications on the incidence and levels of spoilage and pathogenic organisms on commercially processed postchill broilers