Aerobic and anaerobic microbiology of the immersion chilling procedure during poultry processing

Poultry Science

Volumn 86, Issue 6, 2007, Pages 1218-1222

  Voidarou, C ^a   Vassos, D ^b   Kegos, T ^b   Koutsotoli, A ^b   Tsiotsias, A ^c   Skoufos, J ^a   Tzora, A ^a   Maipa, V ^b   Alexopoulos, A ^c   Bezirtzoglou, E ^c  

^a Epirus Institute of Technology Arta   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

^c DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Campylobacter; Clostridium perfringens; Escherichia coli; Immersion chilling; Poultry

Indexed keywords

AVES; BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER SP.; CLOSTRIDIUM PERFRINGENS; ENTEROCOCCUS; ENTEROCOCCUS SP.; ESCHERICHIA COLI; PSEUDOMONAS; SALMONELLA; SALMONELLA SP.; STREPTOCOCCUS; STREPTOCOCCUS SP.;

AEROBIC BACTERIUM; ANAEROBIC BACTERIUM; ANIMAL; ARTICLE; CHICKEN; COLD; FOOD CONTAMINATION; FOOD HANDLING; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; SLAUGHTERHOUSE; STANDARD;

ABATTOIRS; ANIMALS; BACTERIA, AEROBIC; BACTERIA, ANAEROBIC; CHICKENS; COLD; FOOD CONTAMINATION; FOOD HANDLING; MEAT; WATER MICROBIOLOGY;

EID: 34547653191     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/86.6.1218     Document Type: Article

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