Destruction of microorganisms on chicken carcasses by steam and boiling water immersion

Food Control

Volumn 13, Issue 6-7, 2002, Pages 445-450

  Avens, John S ^a   Albright, Susan N ^a   Morton, Aaron S ^a   Prewitt, Brian E ^a   Kendall, Patricia A ^a   Sofos, John N ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Bacteria destruction; Boiling water; Chicken; Steam

Indexed keywords

HOT WATER;

AEROBIC BACTERIA; ARTICLE; BACTERIAL COUNT; CHICKEN; CONTROLLED STUDY; CORRELATION ANALYSIS; EXPOSURE; FOOD CONTAMINATION; FOOD CONTROL; FOOD PROCESSING; FOOD SAFETY; MICROBIAL CONTAMINATION; MICROORGANISM; NONHUMAN; POULTRY; SKIN; WATER IMMERSION; WATER VAPOR;

GALLUS GALLUS;

EID: 0036339547     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(01)00073-1     Document Type: Article

References (10)

1. Virtual eradication of psychrophilic and mesophilic bacteria on turkey carcass tails by steam and boiling water immersion
2. Colonization of chicken cecae by Escherichia coli associated with hemorrhagic colitis
3. Isolation of Escherichia coli O157:H7 from retail meats and poultry
4. Ultra high temperature, ultra short time surface pasteurization of meat
5. Evaluation of a steam pasteurization process in a commercial beef processing facility
6. Comparison of steam pasteurization and other slaughtered beef
7. Integrating microbial decontamination with organic acids in HACCP programs for muscle foods: Prospects and controversies
8. Nonacid meat decontamination technologies: Model studies and commercial applications
9. Pathogen reduction: Hazard analysis and critical control point (HACCP) systems-final rule