Microbial contamination of poultry carcasses can be influenced by many factors during transport and slaughtering. The aim of this study was to evaluate the impact of four processing steps (plucking, evisceration, washing and chilling) on the total viable counts (TVC), counts of Escherichia coli, Salmonella spp. and Listeria spp. incidence on broiler carcasses. A total of 160 broiler carcasses originating from one farm were collected during one year period at a Czech slaughterhouse and examined. Both TVC and E. coli counts decreased during processing from 4.6 log cfu/cm2 and 3.5 log cfu/cm2 to 3.7 log cfu/cm2 and 1.8 log cfu/cm2, respectively, with a major impact of washing on TVC and washing and chilling on E. coli decrease (P Salmonella sp...
The microbial assessment of skin-washed water samples taken from 39 poultry carcasses and the wash w...
It is important for the poultry industry to maximize product safety and quality by understanding the...
Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final ...
Microbial contamination of poultry carcasses can be influenced by many factors during transport and ...
In a large-scale Swiss poultry abattoir, a microbiological process analysis of broiler carcasses was...
In a large-scale Swiss poultry abattoir, a microbiological process analysis of broiler carcasses was...
The demand for safe food has increased in the market in recent years. However, even with technologic...
Chicken meat is considered an important vehicle of foodborne pathogens such as Salmonella spp., dema...
The dry-slaughter process for poultry includes mechanical defeathering followed by a waxing phase, w...
<p>The causes of differences in Campylobacter and Escherichia coli concentrations on broiler chicken...
International audienceSalmonella is a foodborne pathogen commonly associated with poultry products. ...
This study evaluated the effect of processing on the microbiological status of chicken carcases in ...
Broiler carcasses from three abattoirs were examined at selected stages of slaughter for indicator b...
Food safety and shelf-life are both important microbial concerns in relation to broiler meat product...
Poultry can be a source of biological hazards for consumers. Campylobacteriosis, for example, has be...
The microbial assessment of skin-washed water samples taken from 39 poultry carcasses and the wash w...
It is important for the poultry industry to maximize product safety and quality by understanding the...
Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final ...
Microbial contamination of poultry carcasses can be influenced by many factors during transport and ...
In a large-scale Swiss poultry abattoir, a microbiological process analysis of broiler carcasses was...
In a large-scale Swiss poultry abattoir, a microbiological process analysis of broiler carcasses was...
The demand for safe food has increased in the market in recent years. However, even with technologic...
Chicken meat is considered an important vehicle of foodborne pathogens such as Salmonella spp., dema...
The dry-slaughter process for poultry includes mechanical defeathering followed by a waxing phase, w...
<p>The causes of differences in Campylobacter and Escherichia coli concentrations on broiler chicken...
International audienceSalmonella is a foodborne pathogen commonly associated with poultry products. ...
This study evaluated the effect of processing on the microbiological status of chicken carcases in ...
Broiler carcasses from three abattoirs were examined at selected stages of slaughter for indicator b...
Food safety and shelf-life are both important microbial concerns in relation to broiler meat product...
Poultry can be a source of biological hazards for consumers. Campylobacteriosis, for example, has be...
The microbial assessment of skin-washed water samples taken from 39 poultry carcasses and the wash w...
It is important for the poultry industry to maximize product safety and quality by understanding the...
Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final ...