Evaluation of the effects of a mixture of organic acids and duration of storage on the survival of salmonella on turkey carcasses

Journal of Food Protection

Volumn 78, Issue 3, 2015, Pages 585-589

  Mikołajczyk, Anita ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA; SALMONELLA ENTERITIDIS;

ACETIC ACID; ANTIINFECTIVE AGENT; CITRIC ACID; LACTIC ACID; TARTARIC ACID; TARTARIC ACID DERIVATIVE;

ANIMAL; BACTERIAL COUNT; DRUG EFFECTS; FOOD CONTAMINATION; FOOD CONTROL; FOOD STORAGE; MEAT; MICROBIOLOGY; PREVENTION AND CONTROL; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; TURKEY (BIRD);

ACETIC ACID; ANIMALS; ANTI-BACTERIAL AGENTS; CITRIC ACID; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD STORAGE; LACTIC ACID; MEAT; SALMONELLA ENTERITIDIS; TARTRATES; TURKEYS;

EID: 84923829834     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-135     Document Type: Article

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