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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Bibliographic Details
Main Authors:	Francisco Arispón, Nazaret Cano, Rafael Jordano, Luis M. Medina
Format:	Article
Language:	English
Published:	MDPI AG 2023-07-01
Series:	Applied Sciences
Subjects:	<i>Salmonella</i> scalding turkey slaughterhouse acidification mesophilic aerobic bacteria <i>Escherichia coli</i>
Online Access:	https://www.mdpi.com/2076-3417/13/14/8103

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