Microbiological quality of chicken wings damaged on the farm or in the processing plant

Food Microbiology

Volumn 27, Issue 4, 2010, Pages 521-525

  Malpass, M C ^a   Williams, A P ^a   Jones, D L ^a   Omed, H M ^a  

^a School of the Environment   (United Kingdom)

Author keywords

Abattoir; Contamination; Food poisoning; Legislation; Meat; Pathogens; Spoilage

Indexed keywords

ANIMAL; ANIMAL HUSBANDRY; ARTICLE; BACTERIAL COUNT; CHICKEN; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD CONTROL; FOOD INDUSTRY; FORELIMB; GROWTH, DEVELOPMENT AND AGING; INJURY; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; SAFETY; STANDARD;

ANIMAL HUSBANDRY; ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; MEAT; WING;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; PSEUDOMONAS; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 77951022019     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.10.013     Document Type: Article

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