An assessment of steam pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses

Author： Whyte P.   McGill K.   Collins J.D.  

Publisher： Academic Press

ISSN： 0740-0020

Source： Food Microbiology, Vol.20, Iss.1, 2003-02, pp. : 111-117

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effects of hot water pasteurizing treatments on the microbiological conditions and appearances of pig and sheep carcasses

By Gill C.O.   Jones T.   Badoni M.  

Food Research International, Vol. 31, Iss. 4, 1998-05 ,pp. : 273-278

Elsevier

Access to resources Recommend Favorite

The effects of hot water pasteurizing treatments on the appearances and microbiological conditions of beef carcass sides

By Gill C.O.   Bryant J.   Bedard D.  

Food Microbiology, Vol. 16, Iss. 3, 1999-06 ,pp. : 281-289

Academic Press

Access to resources Recommend Favorite

Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass

By Sakhare P.Z.   Sachindra N.M.   Yashoda K.P.   Narasimha Rao D.  

Food Control, Vol. 10, Iss. 3, 1999-06 ,pp. : 189-194

Elsevier

Access to resources Recommend Favorite

Microbiological quality of hygienically processed buffalo carcasses

By Yashoda K.P.   Sachindra N.M.   Sakhare P.Z.   Narasimha Rao D.  

Food Control, Vol. 11, Iss. 3, 2000-06 ,pp. : 217-224

Elsevier

Access to resources Recommend Favorite

The microbiological conditions of the carcasses of six species after dressing at a small abattoir

By Gill C.O.   Jones T.   Bryant J.   Brereton D.A.  

Food Microbiology, Vol. 17, Iss. 2, 2000-04 ,pp. : 233-239

Elsevier

Access to resources Recommend Favorite