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Salmonella and Campylobacter in Poultry by Handan Baysal is a document available to read on EtoBox.
What is Salmonella and Campylobacter in Poultry about?
This thesis by Hudson Thames investigates the prevalence of Salmonella, Campylobacter, and spoilage bacteria on broiler meat during various stages of commercial poultry processing. The study finds that peracetic acid effectively reduces microbial presence, achieving nondetectable levels in the finishing chiller, although contamination in mechanically deboned meat resembles initial carcass contamination. The research highlights the importance of antimicrobial interventions in ensuring food safety in the poul
- Author
- Handan Baysal
- Language
- EN