Assessment of sodium dichloroisocyanurate in the control of microbiological cross-contamination in broiler carcass immersion chilling systems

Journal of Food Safety

Volumn 22, Issue 1, 2002, Pages 55-65

  Whyte, Paul ^a   Collins, John Daniel ^a   McGill, Kevina ^b   Monahan, Claire ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b Dawn Farm Foods Ltd   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA;

EID: 0036223660     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2002.tb00330.x     Document Type: Article

References (16)

1. Bactericidal efficiencies of commercial disinfectants against Listeria monocytogenes on surfaces
2. A comparison of hypochlorite and phenolic disinfectants for disinfection of clean and soiled surfaces and blood spillages
3. Sporicidal activity of sodium dichloroisocyanurate, peroxygen and gluteraldehyde disinfectants against Bacillus subtilis
4. Water and air in two poultry processing plants chilling facilities - A bacteriological survey
5. Microbiological survey of a South African poultry processing plant
6. Mycobacterial activity of selected disinfectants using a quantitative suspension test
7. Effects of chlorination of chill water on the bacteriologic profile of raw chicken carcasses and giblets
8. Effect on broiler carcasses and water of treating chiller water with chlorine or chlorine dioxide
9. Factors affecting the persistence of Salmonella during the processing of poultry
10. The effectiveness of in-plant chlorination in poultry processing
11. The bacteriological condition of eviscerated chickens processed under controlled conditions in a spin chilling system and sampled by two different methods
12. Origin and prevalence of Campylobacter jejuni in poultry processing
13. Isolation and enrichment of microorganisms
14. Salmonella on broiler carcasses as affected by fresh water input rate and chlorination of chiller water
15. Strategies to control Salmonella and Campylobacter in raw poultry products
16. Survival and death of Salmonella typhimurium and Campylobacter jejuni in processing water and on chicken skin during poultry scalding and chilling