Do any spray or dip treatments, applied on broiler chicken carcasses or carcass parts, reduce Salmonella spp. prevalence and/or concentration during primary processing? A systematic review-meta-analysis

Food Control

Volumn 27, Issue 2, 2012, Pages 351-361

  Bucher, O ^a,b   Rajic A ^a,b   Waddell, L A ^a,b   Greig, J ^b   McEwen, S A ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b PUBLIC HEALTH AGENCY OF CANADA   (Canada)

Author keywords

Broiler chicken; Dip; Meta analysis; Salmonella; Spray; Systematic review

Indexed keywords

SALMONELLA;

EID: 84860856561     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.04.004     Document Type: Review

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