Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.

@article{Nagel2013SalmonellaAC,
  title={Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.},
  author={Gretchen Nagel and Laura J Bauermeister and Christy L. Bratcher and Mukesh Singh and S. R. Mckee},
  journal={International journal of food microbiology},
  year={2013},
  volume={165 3},
  pages={
          281-6
        }
}
Innovations in poultry processing include implementation of antimicrobials in post-chill decontamination tanks. In this study, a total of 160 broiler carcasses were analyzed to evaluate the efficacy of five post-chill water treatments consisting of 0.004% (40ppm) total chlorine, 0.04% (400ppm) or 0.1% (1000ppm) peracetic acid (PAA), and 0.1% (1000ppm) or 0.5% (5000ppm) lysozyme against Salmonella and Campylobacter spp. In addition, sensory analysis was performed to evaluate any associated… CONTINUE READING

Figures, Tables, and Topics from this paper.

Citations

Publications citing this paper.
SHOWING 1-10 OF 34 CITATIONS

References

Publications referenced by this paper.
SHOWING 1-10 OF 33 REFERENCES

Salmonella and Campylobacter control during poultry processing

S. R. McKee
  • International Poultry Scientific Forum. Atlanta, Georgia. January
  • 2011
VIEW 9 EXCERPTS
HIGHLY INFLUENTIAL

Salmonella Reduction Calls for Multi-Hurdle Approach. WATT Poultry USA (June)

S. M. Russell
  • 2010
VIEW 4 EXCERPTS
HIGHLY INFLUENTIAL

Production and processing studies to reduce the incidence of Salmonella on commercial broilers

A. L. Izat, M. Colbert, M. H. Adams, M. A. Reiber, P. A. Waldroup
  • Journal of Food Protection
  • 1989
VIEW 1 EXCERPT
HIGHLY INFLUENTIAL