Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken

Food Microbiology

Volumn 32, Issue 1, 2012, Pages 147-151

  Haughton, Pippa N ^a   Lyng, James ^a   Cronin, Denis ^a   Fanning, Seamus ^a   Whyte, Paul ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Campylobacter jejuni; Chicken; Combinations; Crust freezing; Decontamination; Ultraviolet light

Indexed keywords

ANIMAL; ARTICLE; CAMPYLOBACTER JEJUNI; CHICKEN; COLD; EVALUATION; FOOD CONTAMINATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; RADIATION EXPOSURE; ULTRAVIOLET RADIATION;

ANIMALS; CAMPYLOBACTER JEJUNI; CHICKENS; COLD TEMPERATURE; FOOD CONTAMINATION; FOOD PRESERVATION; MEAT; MICROBIAL VIABILITY; ULTRAVIOLET RAYS;

CAMPYLOBACTER; CAMPYLOBACTER JEJUNI;

EID: 84864349812     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.05.004     Document Type: Article

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