SALMONELLA AND CAMPYLOBACTER CONTAMINATION OF BROILER CHICKEN CARCASSES AND SCALD TANK WATER - THE INFLUENCE OF WATER PH

被引：39

作者：

HUMPHREY, TJ ^{[1
]}

LANNING, DG ^{[1
]}

机构：

[1] LLOYD MAUNDER LTD,CULLOMPTON,DEVON,ENGLAND

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1987年 / 63卷 / 01期

关键词：

D O I：

10.1111/j.1365-2672.1987.tb02413.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：21 / 25

页数：5

共 13 条

[1] AN EVALUATION OF COMMERCIALLY AVAILABLE DEHYDRATED RAPPAPORT-VASSILIADIS MEDIUM FOR THE ISOLATION OF SALMONELLAE FROM POULTRY
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MCGIBBON, L
GIRDWOOD, RWA
[J]. JOURNAL OF HYGIENE, 1985, 95 (02) : 337 - 344
[2] HEATH JL, 1975, J POULTRY SCI, V54, P1288
[3] ANTIBIOTIC AND DEOXYCHOLATE RESISTANCE IN CAMPYLOBACTER-JEJUNI FOLLOWING FREEZING OR HEATING
HUMPHREY, TJ
CRUICKSHANK, JG
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1985, 59 (01): : 65 - 71
[4] TECHNIQUES FOR THE OPTIMUM RECOVERY OF COLD INJURED CAMPYLOBACTER-JEJUNI FROM MILK OR WATER
HUMPHREY, TJ
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1986, 61 (02): : 125 - 132
[5] THE EFFECT OF PH ADJUSTMENT ON THE MICROBIOLOGY OF CHICKEN SCALD-TANK WATER WITH PARTICULAR REFERENCE TO THE DEATH RATE OF SALMONELLAS
HUMPHREY, TJ
LANNING, DG
BERESFORD, D
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1981, 51 (03): : 517 - 527
[6] THE INFLUENCE OF SCALD WATER PH ON THE DEATH RATES OF SALMONELLA-TYPHIMURIUM AND OTHER BACTERIA ATTACHED TO CHICKEN SKIN
HUMPHREY, TJ
LANNING, DG
LEEPER, D
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1984, 57 (02): : 355 - 359
[7] REDUCTION OF SALMONELLA ON CHICKEN CARCASSES BY IMMERSION TREATMENTS
MORRISON, GJ
FLEET, GH
[J]. JOURNAL OF FOOD PROTECTION, 1985, 48 (11) : 939 - 943
[8] The metabolic use of energy from dietary fat in broilers is affected by fatty acid saturation
Sanz, M
Flores, A
Lopez-Bote, CJ
[J]. BRITISH POULTRY SCIENCE, 2000, 41 (01) : 61 - 68
[9] HEAT DESTRUCTION OF SOME BACTERIAL STRAINS ATTACHED TO BROILER SKIN
NOTERMANS, S
KAMPELMACHER, EH
[J]. BRITISH POULTRY SCIENCE, 1975, 16 (04) : 351 - 361
[10] EFFECT OF ACETIC-ACID ON THE DEATH RATES AT 52-DEGREES-C OF SALMONELLA-NEWPORT, SALMONELLA-TYPHIMURIUM AND CAMPYLOBACTER-JEJUNI IN POULTRY SCALD WATER
OKREND, AJ
JOHNSTON, RW
MORAN, AB
[J]. JOURNAL OF FOOD PROTECTION, 1986, 49 (07) : 500 - 503

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