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 ± 0.07, 1.38 &#...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-06-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/7/6/165 |