Effect of Type of Defeathering System on Salmonella Cross-Contamination During Commercial Processing
Open Access
- 1 April 1995
- journal article
- Published by Elsevier in Poultry Science
- Vol. 74 (4) , 732-741
- https://doi.org/10.3382/ps.0740732
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- The Role of Defeathering in the Contamination of Turkey Skin by Salmonella species and Listeria monocytogenesPoultry Science, 1995
- Attachment of Salmonella typhimurium to Skins of Turkey that had been Defeathered through Three Different Systems: Scanning Electron Microscopic ExaminationJournal of Food Protection, 1993
- Penetration of Salmonella typhimurium into Turkey SkinJournal of Food Protection, 1993
- Influence of Three Defeathering Systems on Microtopography of Turkey Skin and Adhesion of Salmonella typhimuriumJournal of Food Protection, 1993
- Research Note: Presence and Impact of Salmonella Contamination in Commercial Broiler HatcheriesPoultry Science, 1990
- Assessment of Salmonella Contamination in Poultry–Past, Present, and FuturePoultry Science, 1988
- Integrated Colonization Control of Salmonella in PoultryPoultry Science, 1988
- Factors affecting the incidence and anti-salmonella activity of the anaerobic caecal flora of the young chickEpidemiology and Infection, 1979
- Plant Processing of Sub-atmospheric Steam Scalded PoultryPoultry Science, 1972
- Fimbriae and adhesive properties in salmonellaeThe Journal of Pathology and Bacteriology, 1966