Application of Amplon in combination with peroxyacetic acid for the reduction of nalidixic acid–resistant Salmonella Typhimurium and Salmonella Reading on skin-on, bone-in tom turkey drumsticks

Peroxyacetic acid (PAA) has become an important component of pathogen reduction in poultry processing, but there are potential concerns for continued exposure. The objective was to evaluate the effects of PAA and Amplon (AMP) used alone or in the combination. Bone-in tom turkey drumsticks (N = 100,...

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Detalles Bibliográficos
Autores principales: Olson, E.G., Wythe, L.A., Dittoe, D.K., Feye, K.M., Ricke, S.C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Microbiology and Food Safety
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7704950/
https://www.ncbi.nlm.nih.gov/pubmed/33248616
http://dx.doi.org/10.1016/j.psj.2020.08.078

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7704950/
https://www.ncbi.nlm.nih.gov/pubmed/33248616
http://dx.doi.org/10.1016/j.psj.2020.08.078

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