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Effectiveness of Several Antimicrobials and the Effect of Contact Time in Reducing Salmonella and Campylobacter on Poultry Drumsticks

SUMMARY: Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6 antimicrobial treatments, including water, 0.003%...

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Principais autores: Lei Zhang, Amit Morey, Sacit F. Bilgili, Shelly R. McKee, Laura J. Garner
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2019-12-01
Serier:Journal of Applied Poultry Research
Fag:
poultry
Salmonella
Campylobacter
antimicrobial
contact time
Online adgang:http://www.sciencedirect.com/science/article/pii/S1056617119322792
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