Effects of hot water spray and sub-zero saline chilling on bacterial decontamination of broiler carcasses

Reduction of Salmonella on poultry carcasses is one way to prevent salmonellosis. The purpose of this research was to evaluate the effects of subzero saline chilling (SSC) with/without hot water spray (HWS) on broiler carcasses prior to chilling for bacterial reduction. Eviscerated broiler carcasses...

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Detalles Bibliográficos
Autores principales: Kang, I., Lee, H.C., Adhikari, B., Ha, S.D., Kwon, Y.M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8804181/
https://www.ncbi.nlm.nih.gov/pubmed/35104730
http://dx.doi.org/10.1016/j.psj.2021.101688

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8804181/
https://www.ncbi.nlm.nih.gov/pubmed/35104730
http://dx.doi.org/10.1016/j.psj.2021.101688

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