A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures
HT Thames, A Theradiyil Sukumaran - Foods, 2020 - mdpi.com
Poultry is one of the largest sources of animal-based protein in the United States. Poultry
processing has grown from a small local network of plants to nearly 500 plants nationwide …
processing has grown from a small local network of plants to nearly 500 plants nationwide …
Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish
DKA Rosario, BL Rodrigues… - Critical reviews in …, 2021 - Taylor & Francis
Conventional methods of food preservation have demonstrated several disadvantages and
limitations in the efficiency of the microbial load reduction and maintain food quality. Hence …
limitations in the efficiency of the microbial load reduction and maintain food quality. Hence …
[HTML][HTML] Peracetic acid application as an antimicrobial and its residual (HEDP): A holistic approach on the technological characteristics of chicken meat
The most significant occurrence of food-borne diseases is due to Campylobacter and
Salmonella contamination from chicken meat, and for this reason, strict regulations about …
Salmonella contamination from chicken meat, and for this reason, strict regulations about …
[HTML][HTML] Assessment of chicken carcass microbiome responses during processing in the presence of commercial antimicrobials using a next generation sequencing …
The purpose of this study was to 1) identify microbial compositional changes on chicken
carcasses during processing, 2) determine the antimicrobial efficacy of peracetic acid (PAA) …
carcasses during processing, 2) determine the antimicrobial efficacy of peracetic acid (PAA) …
[HTML][HTML] Efficacy of peroxy acetic acid in reducing Salmonella and Campylobacter spp. populations on chicken breast fillets
S Kumar, M Singh, DE Cosby, NA Cox, H Thippareddi - Poultry science, 2020 - Elsevier
Poultry processors use antimicrobials to reduce the risk of pathogens on poultry and poultry
products. The efficacy of selective and nonselective plating media to enumerate injured …
products. The efficacy of selective and nonselective plating media to enumerate injured …
Practical preventive considerations for reducing the public health burden of poultry-related salmonellosis
With poultry products as one of the leading reservoirs for the pathogen, in a typical year in
the United States, it is estimated that over one million individuals contract non-typhoidal …
the United States, it is estimated that over one million individuals contract non-typhoidal …
[HTML][HTML] Application of peroxyacetic acid for decontamination of raw poultry products and comparison to other commonly used chemical antimicrobial interventions: a …
Poultry remains one of the top food commodities responsible for foodborne illness in the
United States, despite poultry industry efforts since the inception of hazard analysis and …
United States, despite poultry industry efforts since the inception of hazard analysis and …
A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat
Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the
importance of adopting good hygienic practices to avoid meat contamination, several …
importance of adopting good hygienic practices to avoid meat contamination, several …
Analysis of microbiome in raw chicken meat from butcher shops and packaged products in South Korea to detect the potential risk of foodborne illness
Chicken meat is one of the most widely consumed meats worldwide. The microbiota on the
whole body of chicken is a potential source of foodborne pathogens that can be transmitted …
whole body of chicken is a potential source of foodborne pathogens that can be transmitted …
[HTML][HTML] Comparison of peroxyacetic acid and acidified sodium chlorite at reducing natural microbial contamination on chicken meat pieces
AR McWhorter, G Weerasooriya, S Kumar… - Poultry science, 2023 - Elsevier
The spin-chill process at poultry processing plants involves the immersion of chicken
carcasses in cold water (< 5° C) often containing sodium hypochlorite which significantly …
carcasses in cold water (< 5° C) often containing sodium hypochlorite which significantly …