Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels

The poultry industry in the United States has traditionally implemented non-chemical and chemical interventions against Salmonella spp. and Campylobacter spp. on the basis of experience and word-of-mouth information shared among poultry processors. The effects of individual interventions have been a...

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Detalles Bibliográficos
Autores principales: De Villena, Juan F., Vargas, David A., Bueno López, Rossy, Chávez-Velado, Daniela R., Casas, Diego E., Jiménez, Reagan L., Sanchez-Plata, Marcos X.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947298/
https://www.ncbi.nlm.nih.gov/pubmed/35327198
http://dx.doi.org/10.3390/foods11060775

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947298/
https://www.ncbi.nlm.nih.gov/pubmed/35327198
http://dx.doi.org/10.3390/foods11060775

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