Monitoring Hygienic Measures for Decreasing <i>Salmonella</i> Occurrence in Scalding Tank Water of a Turkey Slaughterhouse

Monitoring Hygienic Measures for Decreasing <i>Salmonella</i> Occurrence in Scalding Tank Water of a Turkey Slaughterhouse

The objective of this work was to test different treatments based on the temperature and acidification of scalding tank water throughout the day in a turkey slaughterhouse under industrial conditions in order to decrease the occurrence of <i>Salmonella</i>. After controlling the scalding...

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Bibliografische gegevens
Hoofdauteurs: Francisco Arispón, Nazaret Cano, Rafael Jordano, Luis M. Medina
Formaat: Artikel
Taal:English
Gepubliceerd in: MDPI AG 2023-07-01
Reeks:Applied Sciences
Onderwerpen:
<i>Salmonella</i>
scalding
turkey slaughterhouse
acidification
mesophilic aerobic bacteria
<i>Escherichia coli</i>
Online toegang:https://www.mdpi.com/2076-3417/13/14/8103

Internet

https://www.mdpi.com/2076-3417/13/14/8103

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