An investigation of the immediate and storage effects of chemical treatments on Campylobacter and sensory characteristics of poultry meat

International Journal of Food Microbiology

Volumn 166, Issue 2, 2013, Pages 309-315

  Meredith, H ^a,b   Walsh, D ^a   McDowell, D A ^b   Bolton, D J ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

'In plant' studies; Campylobacter; Chemical decontamination; Poultry; Sensory analysis

Indexed keywords

CITRIC ACID; LACTIC ACID; PEROXIDE; PEROXYACID DERIVATIVE; PHOSPHATE; PHOSPHATE TRISODIUM; SODIUM CHLORITE; UNCLASSIFIED DRUG;

AEROSOL; ARTICLE; BACTERIUM CONTAMINATION; CAMPYLOBACTER; CARCASS; COLOR; FOOD CONTAMINATION; FOOD STORAGE; IMMERSION; POULTRY;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; POA;

EID: 84882996298     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.07.005     Document Type: Article

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