Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank

International Journal of Food Microbiology

Volumn 165, Issue 3, 2013, Pages 281-286

  Nagel, G M ^a   Bauermeister, L J ^a   Bratcher, C L ^a   Singh, M ^a   McKee, S R ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

Antimicrobials; Campylobacter; Post chill immersion; Salmonella

Indexed keywords

ANTIBIOTIC AGENT; CHLORINE; LYSOZYME; PERACETIC ACID;

ARTICLE; BROILER; CAMPYLOBACTER; CARCASS; CHICKEN; CONTROLLED STUDY; IMMERSION; NONHUMAN; POULTRY; SALMONELLA; SENSORY ANALYSIS; TANK; WASTE MANAGEMENT; WATER TREATMENT;

CAMPYLOBACTER; SALMONELLA;

EID: 84879573417     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.05.016     Document Type: Article

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