Effect of hot water spray on broiler carcasses for reduction of loosely attached, intermediately attached, and tightly attached pathogenic (Salmonella and Campylobacter) and mesophilic aerobic bacteria

Poultry Science

Volumn 92, Issue 3, 2013, Pages 804-810

  Zhang, L ^a   Singh, P ^a   Lee, H C ^a   Kang, I ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Broiler carcass; Campylobacter; Decontamination; Hot water; Salmonella

Indexed keywords

EID: 84874432659     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2012-02504     Document Type: Article

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