Peracetic acid reduces Campylobacter spp. on turkey skin: Effects of a spray treatment on microbial load, sensory and meat quality during storage

Handling and consumption of Campylobacter-contaminated poultry meat is the most common cause of human campylobacteriosis. While many studies deal with interventions to reduce Campylobacter spp. on chicken carcasses, studies on other poultry species are rare. In the present study, a spray treatment w...

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Detalles Bibliográficos
Autores principales: Bertram, Rilana, Kehrenberg, Corinna, Seinige, Diana, Krischek, Carsten
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6656417/
https://www.ncbi.nlm.nih.gov/pubmed/31339953
http://dx.doi.org/10.1371/journal.pone.0220296

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6656417/
https://www.ncbi.nlm.nih.gov/pubmed/31339953
http://dx.doi.org/10.1371/journal.pone.0220296

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