Monochloramine Versus Sodium Hypochlorite as Antimicrobial Agents for Reducing Populations of Bacteria on Broiler Chicken Carcasses

By Russell Scott M.   Axtell Stephen P.  

Journal of Food Protection, Vol. 68, Iss. 4, 2005-04 ,pp. : 758-763

International Association for Food Protection

Access to resources Recommend Favorite

Antimicrobial Effects of Trisodium Phosphate Against Bacteria Attached to Beef Tissue

By Dickson J. S.   Cutter C. G. Nettles   Siragusa G. R.  

Journal of Food Protection, Vol. 57, Iss. 11, 1994-11 ,pp. : 952-955

International Association for Food Protection

Access to resources Recommend Favorite

Antibacterial Activity of a Sodium Acid Pyrophosphate Product in Chiller Water Against Selected Bacteria on Broiler Carcasses

By Rathgeber Bruce M.   Waldroup Amy L.  

Journal of Food Protection, Vol. 58, Iss. 5, 1995-05 ,pp. : 530-534

International Association for Food Protection

Access to resources Recommend Favorite

Acidified Sodium Chlorite Antimicrobial Treatment of Broiler Carcasses

By Kere Kemp G.   Aldrich M. L.   Waldroup A. L.  

Journal of Food Protection, Vol. 63, Iss. 8, 2000-08 ,pp. : 1087-1092

International Association for Food Protection

Access to resources Recommend Favorite

Prevalence and Antimicrobial Susceptibility of Listeria monocytogenes on Chicken Carcasses in Bandung, Indonesia

By Sugiri Yoni Darmawan   Gölz Greta   Meeyam Tongkorn   Baumann Maximilian P.O.   Kleer Josef   Chaisowwong Warangkhana   Alter Thomas  

Journal of Food Protection, Vol. 77, Iss. 8, 2014-08 ,pp. : 1407-1410

International Association for Food Protection

Access to resources Recommend Favorite