Enumeration and identification of yeasts associated with commercial poultry processing and spoilage of refrigerated broiler carcasses

Journal of Food Protection

Volumn 65, Issue 6, 2002, Pages 993-998

  Hinton Jr , Arthur ^a   Cason, J A ^a   Ingram, Kimberly D ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM;

ANIMAL; ARTICLE; BACTERIAL COUNT; CLASSIFICATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PHYLOGENY; POULTRY; TEMPERATURE; TIME; YEAST;

ANIMALS; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; PHYLOGENY; POULTRY; TEMPERATURE; TIME FACTORS; YEASTS;

EID: 0035983416     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.6.993     Document Type: Article

References (24)

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18. Factors affecting the persistence of Salmonella during the processing of poultry
19. Aspects of the microbial ecology of poultry processing and storage
20. Scanning electron microscopy of microorganisms on chicken skin
21. Spoilage bacteria of fresh broiler chicken carcasses
22. Yeasts associated with Vienna sausage packaging
23. Yeast populations associated with processed poultry