Microbial challenges of poultry meat production.

@article{Voidarou2011MicrobialCO,
  title={Microbial challenges of poultry meat production.},
  author={Ch Voidarou and Dimitrios Vassos and Georgios Rozos and Athanasios Alexopoulos and Stavros Plessas and A Tsinas and M Skoufou and Elisabeth Stavropoulou and Eugenia Bezirtzoglou},
  journal={Anaerobe},
  year={2011},
  volume={17 6},
  pages={341-3}
}
Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella spp. and Campylobacter spp. but, from the commercial point of view, other spoilage bacteria also play a role as potential threats. Regarding food safety, the primary target should be the production of pathogen-free live animals, thus allowing slaughter plants to keep the processing line… CONTINUE READING

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