Modification of the VSV surface pasteurizer to treat the visceral cavity and surfaces of chicken carcasses

Journal of Food Science

Volumn 66, Issue 7, 2001, Pages 954-959

  Kozempel, M ^a   Goldberg, N ^a   Radewonuk, E R ^a   Scullen, O J ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

APC; Chicken; E. coli; Listeria; Surface pasteurization

Indexed keywords

EID: 85047695911     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb08218.x     Document Type: Article

References (16)

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2. A fresh look at chicken safety
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4. Sampling of broiler carcasses for Salmonella with low volume rinse
5. Penetration of bacteria into meat
6. Commercial testing and optimization studies of the surface pasteurization process of chicken
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9. Ultra high temperature, ultra short time surface pasteurization of meat
10. Comparison of excision and swabbing sampling methodologies to determine the microbiological quality of swine carcass surfaces
11. Heat transmission