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Modeling the Reduction and Cross-Contamination of Salmonella in Poultry Chilling Process in China
The study was to establish a predictive model for reduction and cross-contamination of Salmonella on chicken in chilling process. Reduction of Salmonella on chicken was 0.75 ± 0.04, 0.74 ± 0.08, and 0.79 ± 0.07 log CFU/g with 20, 50, and 100 mg/L of chlorine, respectively. No significant differences...
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| Veröffentlicht in: | Microorganisms |
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| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6843316/ https://ncbi.nlm.nih.gov/pubmed/31614953 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms7100448 |
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