Research Note: Prevalence and molecular characteristics of Clostridium perfringens in “no antibiotics ever” broiler farms

por Fancher, Courtney A., Thames, Hudson T., Colvin, Mary G., Zhang, Li, Nuthalapati, Nikhil, Kiess, Aaron, Dinh, Thu T.N., Sukumaran, Anuraj T.
Publicado 2021

Spoilage Bacteria Counts on Broiler Meat at Different Stages of Commercial Poultry Processing Plants That Use Peracetic Acid

por Thames, Hudson T., Fancher, Courtney A., Colvin, Mary G., McAnally, Mika, Tucker, Emily, Zhang, Li, Kiess, Aaron S., Dinh, Thu T. N., Sukumaran, Anuraj T.
Publicado 2022

The Prevalence of Salmonella and Campylobacter on Broiler Meat at Different Stages of Commercial Poultry Processing

por Thames, Hudson T., Fancher, Courtney A., Colvin, Mary G., McAnally, Mika, Tucker, Emily, Zhang, Li, Kiess, Aaron S., Dinh, Thu T. N., Sukumaran, Anuraj T.
Publicado 2022