Temperature and bacterial profile of post chill poultry carcasses stored in processing combo held at room temperature

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Handley, John A ^a   Hanning, Irene ^a   Ricke, Steven C ^a   Johnson, Michael G ^a   Jones, Frank T ^a   Apple, Robert O ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Tyson Food Inc   (United States)

Author keywords

Bacterial profile; Post chill; Poultry carcass; Room temperature

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FOOD HANDLING; GENETICS; GRAM NEGATIVE AEROBIC RODS AND COCCI; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; KINETICS; MEAT; MICROBIOLOGY; MOLECULAR TYPING; PHYLOGENY; TEMPERATURE;

ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FOOD HANDLING; GRAM-NEGATIVE AEROBIC BACTERIA; KINETICS; MEAT; MOLECULAR TYPING; PHYLOGENY; TEMPERATURE;

AVES; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ESCHERICHIA COLI;

EID: 77958573552     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01790.x     Document Type: Article

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