An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken

Innovative Food Science and Emerging Technologies

Volumn 45, Issue , 2018, Pages 298-305

  Kassem, Ahmed ^a,c   Meade, Joseph ^a   McGill, Kevina ^a   Walsh, Ciara ^b   Gibbons, James ^a   Lyng, James ^a   Whyte, Paul ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^c UNIVERSITY OF KUFA   (Iraq)

Author keywords

Campylobacter; Chemical immersions; Chicken decontamination; Thermosonication; Ultrasonication

Indexed keywords

ANIMALS; LACTIC ACID; LINEAR REGRESSION; SPOILAGE;

BACTERIAL CONTAMINATION; CAMPYLOBACTERS; COMBINATION TREATMENTS; EXPERIMENTAL CONDITIONS; INCREASING TEMPERATURES; MULTIPLE LINEAR REGRESSIONS; THERMO SONICATIONS; ULTRA-SONICATION;

BACTERIA;

EID: 85037538379     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.10.015     Document Type: Article

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