The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat

Food Control

Volumn 16, Issue 3, 2005, Pages 217-225

  Okolocha, E C ^a,c   Ellerbroek, L ^b  

^a FREIE UNIVERSITÄT BERLIN   (Germany)

^b Federal Institute for Health Protection of Consumers and Veterinary Medicine   (Germany)

^c AHMADU BELLO UNIVERSITY   (Nigeria)

Author keywords

Acid; Alkali; Poultry meat; Treatments

Indexed keywords

ACID; ALKALI; ASCORBIC ACID; INORGANIC SALT; ISOASCORBIC ACID; LACTIC ACID; PHOSPHATE; SUGAR; WATER;

ACID FOOD TREATMENT; AEROSOL; ARTICLE; CARCASS; CONTROLLED STUDY; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; LACTOBACILLUS; MICROBIOLOGICAL EXAMINATION; NONHUMAN; POULTRY; PRESSURE; PSEUDOMONAS; SALMONELLA; SCORING SYSTEM; SHELF LIFE;

ENTEROBACTERIACEAE; LACTOBACILLUS; PSEUDOMONAS; SALMONELLA;

EID: 5744250213     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.01.015     Document Type: Article

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