Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat

Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat

ABSTRACT: Salmonella enterica Agona (S. Agona) and Salmonella enterica Saintpaul (S. Saintpaul) are among the emerging drug-resistant Salmonella in turkey production and processing. Rapid solutions to control emerging and uncommon serotypes such as S. Agona and S. Saintpaul are needed. This study te...

Full description

Bibliographic Details
Main Authors: Shijinaraj Manjankattil, Grace Dewi, Claire Peichel, Medora Creek, Peter Bina, Ryan Cox, Sally Noll, Anup Kollanoor Johny
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Poultry Science
Subjects:
pimenta essential oil
Salmonella Agona
Salmonella Saintpaul
ground turkey
antibacterial
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579123007988

Internet

http://www.sciencedirect.com/science/article/pii/S0032579123007988

Similar Items