Modeling the Reduction and Cross-Contamination of Salmonella in Poultry Chilling Process in China

The study was to establish a predictive model for reduction and cross-contamination of Salmonella on chicken in chilling process. Reduction of Salmonella on chicken was 0.75 ± 0.04, 0.74 ± 0.08, and 0.79 ± 0.07 log CFU/g with 20, 50, and 100 mg/L of chlorine, respectively. No significant differences...

Descripción completa

Detalles Bibliográficos
Autores principales: Xiao, Xingning, Wang, Wen, Zhang, Jianmin, Liao, Ming, Yang, Hua, Fang, Weihuan, Li, Yanbin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6843316/
https://www.ncbi.nlm.nih.gov/pubmed/31614953
http://dx.doi.org/10.3390/microorganisms7100448

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6843316/
https://www.ncbi.nlm.nih.gov/pubmed/31614953
http://dx.doi.org/10.3390/microorganisms7100448

Ejemplares similares