Survival of Salmonella typhimurium ATCC 14028 on the Surface of Chicken Legs or in Mechanically Deboned Chicken Meat Gamma Irradiated in Air or Vacuum at Temperatures of −20 to +20 C
Open Access
- 1 April 1991
- journal article
- Published by Elsevier in Poultry Science
- Vol. 70 (4) , 1026-1033
- https://doi.org/10.3382/ps.0701026
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Gamma Radiation Sensitivity of Listeria monocytogenesJournal of Food Protection, 1989
- Poultry Meat Irradiation - Effect of Temperature on Chemical Changes and Inactivation of MicroorganismsJournal of Food Protection, 1989
- Assessment of Salmonella Contamination in Poultry–Past, Present, and FuturePoultry Science, 1988
- Effect of chilled storage of radiation‐pasteurized chicken carcasses on the eating quality of the resultant cooked meat*International Journal of Food Science & Technology, 1986
- Effect of Gamma Radiation on Campylobacter jejuniJournal of Food Science, 1984
- DOSIMETRY IN SUPPORT OF WHOLESOMENESS STUDIESJournal of Food Processing and Preservation, 1979
- Radiation inactivation ofSalmonella panama andEscherichia coli K 12 present on deep-frozen broiler carcassesApplied Microbiology and Biotechnology, 1976
- The use of gamma radiation for the elimination ofSalmonellafrom frozen meatEpidemiology and Infection, 1970
- Inactivation of Salmonella in Poultry with Gamma Radiation ,Poultry Science, 1970
- Treatment of meats with ionising radiations. IV.—Comparison of the deterioration in quality during storage of eviscerated chicken carcasses treated with chlortetracycline or radiationJournal of the Science of Food and Agriculture, 1960