The Prevalence of Salmonella and Campylobacter on Broiler Meat at Different Stages of Commercial Poultry Processing

SIMPLE SUMMARY: Salmonella and Campylobacter are two of the most common foodborne pathogens isolated from poultry meat. Over the years, a number of advancements have been made in poultry processing to reduce the prevalence of these pathogens, such as the utilization of peracetic acid in various proc...

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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/PMC9495152/
https://www.ncbi.nlm.nih.gov/pubmed/36139320
http://dx.doi.org/10.3390/ani12182460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9495152/
https://www.ncbi.nlm.nih.gov/pubmed/36139320
http://dx.doi.org/10.3390/ani12182460

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