Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing
Contamination of broiler carcasses during processing with several microorganisms as salmonella, campylobacter, E. coli and staphylococcus aureus is frequently occurring. Scalding, defeathering, chilling are critical points at which cross contamination may occur during processing. Recently several in...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Egyptian Society for Animal Management
2019
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| Materias: | |
| Acceso en línea: | https://dx.doi.org/10.21608/javs.2019.62670 https://doaj.org/article/a3ab81068c5d457386c3ec14fd0e8a85 |
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