Recovery of bacteria from broiler carcasses after immersion chilling in different volumes of water, part 2.

Northcutt, J K; Cason, J A; Ingram, K D; Smith, D P; Buhr, R J; Fletcher, D L

Northcutt, J K; Cason, J A; Ingram, K D; Smith, D P; Buhr, R J; Fletcher, D L.

Affiliation

Northcutt JK; USDA-ARS, Russell Research Center, PO Box 5677, Athens, GA 30604-5677, USA. jnorthcutt@saa.ars.usda.gov

Poult Sci ; 87(3): 573-6, 2008 Mar.

Article in En | MEDLINE | ID: mdl-18281587

Subject(s)

Chickens/microbiology; Cold Temperature; Food Contamination/analysis; Food Handling/methods; Meat/microbiology; Animals; Campylobacter/isolation & purification; Colony Count, Microbial/methods; Enterobacteriaceae/isolation & purification; Escherichia coli/isolation & purification; Food Microbiology; Water

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Full text: 1 Collection: 01-internacional Health context: 3_ND Database: MEDLINE Main subject: Food Contamination / Chickens / Cold Temperature / Food Handling / Meat Limits: Animals Language: En Journal: Poult Sci Year: 2008 Document type: Article

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