Related content

Effect of Dry Air or Immersion Chilling on Recovery of Bacteria from Broiler Carcasses

By Huezo R.   Northcutt J. K.   Smith D. P.   Fletcher D. L.   Ingram K. D.  

Journal of Food Protection, Vol. 70, Iss. 8, 2007-08 ,pp. : 1829-1834

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Fecal Contamination and Cross-Contamination on Numbers of Coliform, Escherichia coli, Campylobacter, and Salmonella on Immersion-Chilled Broiler Carcasses

By Smith D. P.   Cason J. A.   Berrang M. E.  

Journal of Food Protection, Vol. 68, Iss. 7, 2005-07 ,pp. : 1340-1345

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Immersion Chilling of Broiler Chicken Carcasses in Monochloramine on Lipid Oxidation and Halogenated Residual Compound Formation

By Axtell Stephen P.   Russell Scott M.   Berman Elliot  

Journal of Food Protection, Vol. 69, Iss. 4, 2006-04 ,pp. : 907-911

International Association for Food Protection

Access to resources Recommend Favorite

Comparison of Neck Skin Excision and Whole Carcass Rinse Sampling Methods for Microbiological Evaluation of Broiler Carcasses before and after Immersion Chilling

By Cox N. A.   Richardson L. J.   Cason J. A.   Buhr R. J.   Vizzier-Thaxton Y.   Smith D. P.   Fedorka-Cray P. J.   Romanenghi C. P.   Pereira L. V. B.   Doyle M. P.  

Journal of Food Protection, Vol. 73, Iss. 5, 2010-05 ,pp. : 976-980

International Association for Food Protection

Access to resources Recommend Favorite

Evaluation of Three Sampling Methods for the Microbiological Analysis of Broiler Carcasses after Immersion Chilling

By Giombelli Audecir   Cavani Ricardo   Gloria Maria Beatriz Abreu  

Journal of Food Protection, Vol. 76, Iss. 8, 2013-08 ,pp. : 1330-1335

International Association for Food Protection

Access to resources Recommend Favorite