Use of a scald additive to reduce levels of Salmonella Typhimurium during poultry processing

Poultry Science

Volumn 87, Issue 8, 2008, Pages 1672-1677

  McKee, S R ^a   Townsend, J C ^a   Bilgili, S F ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

Antimicrobial treatment; Hard scald; Salmonella; Scald additive; Soft scald

Indexed keywords

BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 49449083112     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2008-00061     Document Type: Article

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