Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China

Modeling the Reduction of <i>Salmonella</i> spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China

The objective of this study was to develop predictive models for describing the inoculated <i>Salmonella</i> reductions on chicken during the scalding process in China. <i>Salmonella</i> reductions on chicken breasts at a 100 s treatment were 1.12 &#177; 0.07, 1.38 &#...

Full description

Bibliographic Details
Main Authors: Xingning Xiao, Wen Wang, Xibin Zhang, Jianmin Zhang, Ming Liao, Hua Yang, Qiaoyan Zhang, Chase Rainwater, Yanbin Li
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Microorganisms
Subjects:
poultry scalding
<i>Salmonella</i> reduction
probability distribution
Weibull model
Online Access:https://www.mdpi.com/2076-2607/7/6/165

Internet

https://www.mdpi.com/2076-2607/7/6/165

Similar Items