Effect of dry air or immersion chilling on recovery of bacteria from broiler carcasses.

Huezo, R; Northcutt, J K; Smith, D P; Fletcher, D L; Ingram, K D

Huezo, R; Northcutt, J K; Smith, D P; Fletcher, D L; Ingram, K D.

Affiliation

Huezo R; Department of Poultry Science, University of Georgia, Athens, Georgia 30605, USA.

J Food Prot ; 70(8): 1829-34, 2007 Aug.

Article in En | MEDLINE | ID: mdl-17803138

Subject(s)

Chickens/microbiology; Cold Temperature; Food Contamination/analysis; Food Handling/methods; Immersion; Animals; Campylobacter/growth & development; Colony Count, Microbial; Consumer Product Safety; Enterobacteriaceae/growth & development; Escherichia coli/growth & development; Humans; Meat/microbiology; Salmonella/growth & development

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Collection: 01-internacional Database: MEDLINE Main subject: Food Contamination / Chickens / Cold Temperature / Food Handling / Immersion Type of study: Risk_factors_studies Limits: Animals / Humans Language: En Journal: J Food Prot Year: 2007 Document type: Article Affiliation country: United States

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