ABSTRACT A systematic review was conducted to evaluate the change in prevalence of
Campylobacter on chicken carcasses during processing. A structured literature search of 8 …

Systematic review and meta‐analysis were conducted to quantify the effects of processing
stages and interventions on the prevalence and concentration of Campylobacter on broiler …

A probabilistic, evidence-based, quantitative microbial risk assessment model was
developed to investigate public health risks associated with Campylobacter spp …

A quantitative microbial risk assessment (QMRA) model was developed to investigate the
health risk associated with Salmonella contamination in yellow-feathered broiler chicken …

Chicken and chicken products have been associated with foodborne pathogens such as
Salmonella, Campylobacter, and Escherichia coli (E. coli). Poultry comprises an important …

The effect of prechill fecal contamination on numbers of bacteria on immersion-chilled
carcasses was tested in each of three replicate trials. For each trial, 16 eviscerated broiler …

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Vol. XI [2009] | srpanj - kolovoz | broj 4 ))* .&40 www.meso.hr ;/"/45 7&/0 453 6ė/* %*0 Uvod …

Poultry processing facilities are known for using a great amount of water, which is mainly
used on carcasses chilling stage. In Brazil, meat regulations state that each chiller tank must …

ABSTRACT The United States' large-scale poultry meat industry is energy and water
intensive, and opportunities may exist to improve sustainability during the broiler chilling …

The temperature profile and water absorption of chicken carcasses during the chilling
process by immersion was investigated. The experiments were realized in a slaughterhouse …