CONTAMINATION OF BLOOD SYSTEM AND EDIBLE PARTS OF POULTRY WITH Clostridium perfringens DURING WATER SCALDING
- 1 January 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (1) , 151-154
- https://doi.org/10.1111/j.1365-2621.1973.tb02800.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- OCCURRENCE OF Clostridium perfringens IN BROILER PROCESSING AND FURTHER PROCESSING OPERATIONSJournal of Food Science, 1971
- The incidence of clostridia in poultry carcasses and poultry processing plantsBritish Poultry Science, 1971
- The distribution of clostridia in poultry processing plantsBritish Poultry Science, 1970
- Microorganisms Isolated from Turkey GibletsPoultry Science, 1967
- Relative Prevalence of Bacterial Agents and Histopathology in Passed and Condemned Poultry Carcasses and LiversJournal of Food Science, 1966
- Bacteriological Survey of Market Poultry LiversPoultry Science, 1965
- Effect of Processing on Bacteria Associated with Turkey GibletsPoultry Science, 1965
- Bacteria Associated with Giblets of Commercially Processed TurkeysPoultry Science, 1964
- Incidence of Salmonellae on Commercially Processed Poultry ,Poultry Science, 1960
- Contamination of the Air Sac Areas of Chicken Carcasses and Its Relationship to Scalding and Method of KillingPoultry Science, 1959