Potential of a commercially available water acidification product for reducing Campylobacter in broilers prior to slaughter

British Poultry Science

Volumn 54, Issue 3, 2013, Pages 319-324

  Haughton, P N ^a   Lyng, J ^a   Fanning, S ^a   Whyte, P ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

DRINKING WATER;

ANIMAL; ARTICLE; BACTERIAL LOAD; CAMPYLOBACTER; CECUM; CHEMISTRY; CHICKEN; FOOD CONTROL; ISOLATION AND PURIFICATION; MICROBIOLOGY; PH;

ANIMALS; BACTERIAL LOAD; CAMPYLOBACTER; CECUM; CHICKENS; DRINKING WATER; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION;

CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; SALMONELLA;

EID: 84879625453     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071668.2013.786806     Document Type: Article

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