An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry

Food and Bioprocess Technology

Volumn 5, Issue 3, 2012, Pages 992-998

  Haughton, P N ^a,b   Lyng, J G ^a   Morgan, D J ^a   Cronin, D A ^a   Noci, F ^a   Fanning, S ^a,b   Whyte, P ^a,b  

^a Institute of Food and Health   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Campylobacter; Decontamination; Poultry; Sonication; Thermosonication

Indexed keywords

CAMPYLOBACTER JEJUNI; CAMPYLOBACTERS; ENTEROBACTERIACEAE; LIQUID MATRIX; LIQUID MEDIA; LOW-INTENSITY; MICROBIAL SAFETY; POTENTIAL METHODS; POULTRY PRODUCTS; SONICATION TREATMENT; THERMOSONICATION; TOTAL VIABLE COUNTS; WHETHER DIFFERENCES;

DECONTAMINATION; LIQUIDS; POULTRY;

SONICATION;

CAMPYLOBACTER; CAMPYLOBACTER JEJUNI; ENTEROBACTERIACEAE;

EID: 84858002326     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0372-y     Document Type: Article

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