Reductions of Salmonella enterica on chicken breast by thymol, acetic acid, sodium dodecyl sulfate or hydrogen peroxide combinations as compared to chlorine wash

International Journal of Food Microbiology

Volumn 152, Issue 1-2, 2012, Pages 31-34

  Lu, Y ^a   Wu, C ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

Chicken breast; Salmonella enterica; Thymol; Washing test

Indexed keywords

ACETIC ACID; CHLORINE; DODECYL SULFATE; DODECYL SULFATE SODIUM; HYDROGEN PEROXIDE; THYMOL; TOPICAL ANTIINFECTIVE AGENT;

ARTICLE; BACTERIAL CLEARANCE; BACTERIUM CONTAMINATION; CHICKEN MEAT; CONTROLLED STUDY; FOOD COLOR; FOOD TEXTURE; FOOD WASHING; NONHUMAN; PH; SALMONELLA ENTERICA; ANIMAL; BACTERIAL COUNT; CHICKEN; DISINFECTION; DRUG EFFECT; FOOD CONTAMINATION; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY;

ACETIC ACID; ANIMALS; ANTI-INFECTIVE AGENTS, LOCAL; CHICKENS; CHLORINE; COLONY COUNT, MICROBIAL; DISINFECTION; FOOD CONTAMINATION; HUMANS; HYDROGEN PEROXIDE; MEAT; SALMONELLA ENTERICA; SODIUM DODECYL SULFATE; THYMOL;

EID: 80054770807     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.09.015     Document Type: Article

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