Spoilage Bacteria Counts on Broiler Meat at Different Stages of Commercial Poultry Processing Plants That Use Peracetic Acid

SIMPLE SUMMARY: The presence of spoilage bacteria on broiler meat is known to cause deleterious effects, such as off odors and color, and contributes to a shorter shelf life. While spoilage microbes do not pose a major health concern, the presence of these bacteria results in economic loss that coul...

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Detalles Bibliográficos
Autores principales: Thames, Hudson T., Fancher, Courtney A., Colvin, Mary G., McAnally, Mika, Tucker, Emily, Zhang, Li, Kiess, Aaron S., Dinh, Thu T. N., Sukumaran, Anuraj T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179590/
https://www.ncbi.nlm.nih.gov/pubmed/35681902
http://dx.doi.org/10.3390/ani12111439

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179590/
https://www.ncbi.nlm.nih.gov/pubmed/35681902
http://dx.doi.org/10.3390/ani12111439

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