Reducing Campylobacter numbers on chicken carcasses using lactic acid in processing plants

Four trials were carried out at a broiler processing plant to examine the effectiveness of spraying lactic acid solutions for reducing the numbers of Campylobacter on carcasses. The carcasses were naturally contaminated and treated after the inside–outside washer and before the air chiller. Carcasse...

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Veröffentlicht in:	International journal of food science & technology 2015-11, Vol.50 (11), p.2451-2457
Hauptverfasser:	Burfoot, Dean, Allen, Vivien, Mulvey, Elizabeth, Jewell, Keith, Harrison, Dawn, Morris, Victoria
Format:	Artikel
Sprache:	eng
Schlagworte:	air Campylobacter chicken chicken carcasses decontamination Food contamination & poisoning Food science lactic acid meat processing plants neck Poultry sodium sprayers spraying
Online-Zugang:	Volltext
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