Related content

Survival and Death of Salmonella Typhimurium and Campylobacter jejuni in Processing Water and on Chicken Skin during Poultry Scalding and Chilling

By Yang Hong   Li Yanbin   Johnson Michael G.  

Journal of Food Protection, Vol. 64, Iss. 6, 2001-06 ,pp. : 770-776

International Association for Food Protection

Access to resources Recommend Favorite

Enumeration and Identification of Yeasts Associated with Commercial Poultry Processing and Spoilage of Refrigerated Broiler Carcasses

By Hinton Arthur   Cason J. A.   Ingram Kimberly D.  

Journal of Food Protection, Vol. 65, Iss. 6, 2002-06 ,pp. : 993-998

International Association for Food Protection

Access to resources Recommend Favorite

Efficacy of a Levulinic Acid Plus Sodium Dodecyl Sulfate–Based Sanitizer on Inactivation of Human Norovirus Surrogates

By Cannon Jennifer L.   Aydin Ali   Mann Amy N.   Bolton Stephanie L.   Zhao Tong   Doyle Michael P.  

Journal of Food Protection, Vol. 75, Iss. 8, 2012-08 ,pp. : 1532-1535

International Association for Food Protection

Access to resources Recommend Favorite

Efficacy of ε-Polylysine, Lauric Arginate, or Acidic Calcium Sulfate Applied Sequentially for Salmonella Reduction on Membrane Filters and Chicken Carcasses

By Benli Hakan   Sanchez-Plata Marcos X.   Keeton Jimmy T.  

Journal of Food Protection, Vol. 74, Iss. 5, 2011-05 ,pp. : 743-750

International Association for Food Protection

Access to resources Recommend Favorite

Reduction of Salmonella and Campylobacter on Chicken Carcasses by Changing Scalding Temperature

By Slavik Michael F.   Kim Jeong-Weon   Walker Joel T.  

Journal of Food Protection, Vol. 58, Iss. 6, 1995-06 ,pp. : 689-691

International Association for Food Protection

Access to resources Recommend Favorite