Prevalence of and risk factors for Campylobacter spp. contamination of broiler chicken carcasses at the slaughterhouse

Food Microbiology

Volumn 27, Issue 8, 2010, Pages 992-999

  Hue, Olivier ^a   Le Bouquin, Sophie ^a   Laisney, Marie José ^a   Allain, Virginie ^a   Lalande, Françoise ^a   Petetin, Isabelle ^a   Rouxel, Sandra ^a   Quesne, Ségolène ^a   Gloaguen, Pierre Yves ^a   Picherot, Mélanie ^b   Santolini, Julien ^b   Salvat, Gilles ^a   Bougeard, Stéphanie ^a   Chemaly, Marianne ^a  

^a Healthy Pigs Production and Experimentation Section   (France)

^b Office for foodborne zoonoses and food microbiology French Ministry of agriculture and fisheries   (France)

Author keywords

Campylobacter; Carcasses; Chicken; Contamination; Risk factors; Slaughter

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CAMPYLOBACTER; CHICKEN; FOOD CONTAMINATION; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PRODUCT SAFETY; SLAUGHTERHOUSE; STATISTICS;

ABATTOIRS; ANIMALS; CAMPYLOBACTER; CHICKENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD-PROCESSING INDUSTRY; MEAT;

AVES; CAMPYLOBACTER; GALLUS GALLUS;

EID: 79955834153     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.06.004     Document Type: Article

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