Modeling the Reduction of Salmonella spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China

The objective of this study was to develop predictive models for describing the inoculated Salmonella reductions on chicken during the scalding process in China. Salmonella reductions on chicken breasts at a 100 s treatment were 1.12 ± 0.07, 1.38 ± 0.01, and 2.17 ± 0.11 log CFU/g at scalding tempera...

Descripción completa

Detalles Bibliográficos
Autores principales: Xiao, Xingning, Wang, Wen, Zhang, Xibin, Zhang, Jianmin, Liao, Ming, Yang, Hua, Zhang, Qiaoyan, Rainwater, Chase, Li, Yanbin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617264/
https://www.ncbi.nlm.nih.gov/pubmed/31174317
http://dx.doi.org/10.3390/microorganisms7060165

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617264/
https://www.ncbi.nlm.nih.gov/pubmed/31174317
http://dx.doi.org/10.3390/microorganisms7060165

Ejemplares similares