The Prevalence of <i>Salmonella</i> and <i>Campylobacter</i> on Broiler Meat at Different Stages of Commercial Poultry Processing

The Prevalence of <i>Salmonella</i> and <i>Campylobacter</i> on Broiler Meat at Different Stages of Commercial Poultry Processing

In poultry processing, <i>Salmonella</i> and <i>Campylobacter</i> contaminations are major food safety concerns. Peracetic acid (PAA) is an antimicrobial commonly used in commercial poultry processing to reduce pathogen prevalence so as to meet the USDA-FSIS performance stand...

Full description

Bibliographic Details
Main Authors: Hudson T. Thames, Courtney A. Fancher, Mary G. Colvin, Mika McAnally, Emily Tucker, Li Zhang, Aaron S. Kiess, Thu T. N. Dinh, Anuraj T. Sukumaran
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Animals
Subjects:
<i>Salmonella</i>
<i>Campylobacter</i>
peracetic acid
poultry processing
prevalence
Online Access:https://www.mdpi.com/2076-2615/12/18/2460

Internet

https://www.mdpi.com/2076-2615/12/18/2460

Similar Items