Synergistic Reduction of Salmonella in a Model Raw Chicken Media using a Combined Thermal and Acidified Organic Acid Salt Intervention Treatment

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Milillo, S R ^a   Ricke, S C ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Model media; Organic acid salts; Poultry processing; Salmonella; Synergistic intervention

Indexed keywords

ACETIC ACID; CARBOXYLIC ACID; CITRATE SODIUM; CITRIC ACID; LACTATE SODIUM; PROPIONATE SODIUM; PROPIONIC ACID DERIVATIVE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; CHICKEN; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; MEAT; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; SAFETY; SALMONELLA TYPHIMURIUM;

ANIMALS; CARBOXYLIC ACIDS; CHICKENS; CITRATES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; MEAT; MICROBIAL SENSITIVITY TESTS; MODELS, BIOLOGICAL; PROPIONIC ACIDS; SALMONELLA TYPHIMURIUM; SODIUM ACETATE; SODIUM LACTATE;

SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 77953882243     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01510.x     Document Type: Article

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