Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin

International Journal of Food Microbiology

Volumn 162, Issue 3, 2013, Pages 276-282

  Chaine, Aline ^a   Arnaud, Elodie ^a   Kondjoyan, Alain ^b   Collignan, Antoine ^c   Sarter, Samira ^a  

^a UMR QUALISUD   (France)

^b UR370 QuaPA   (France)

^c MONTPELLIER SUPAGRO   (France)

Author keywords

Campylobacter jejuni; Decontamination; Lactic acid; Salmonella Enteritidis; Steam; Total aerobic mesophilic bacteria

Indexed keywords

LACTIC ACID;

ANIMAL TISSUE; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIUM INACTIVATION; CAMPYLOBACTER JEJUNI; CHICKEN; COLONY FORMING UNIT; CONTROLLED STUDY; HIGH TEMPERATURE; MICROBIOLOGICAL PARAMETERS; NONHUMAN; PH; SALMONELLA ENTERITIDIS; SHELF LIFE; STORAGE TEMPERATURE; WASTE MANAGEMENT; WATER VAPOR;

EID: 84874522515     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.01.012     Document Type: Article

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