86 related articles for article (PubMed ID: 28213027)
1. Differences in antimicrobial activity of chlorine against twelve most prevalent poultry-associated Salmonella serotypes.
Paul NC; Sullivan TS; Shah DH
Food Microbiol; 2017 Jun; 64():202-209. PubMed ID: 28213027
[TBL] [Abstract][Full Text] [Related]
2. Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat.
Sarjit A; Dykes GA
Int J Food Microbiol; 2015 Jun; 203():63-9. PubMed ID: 25791251
[TBL] [Abstract][Full Text] [Related]
3. Prevalence and Serogroup Diversity of Salmonella for Broiler Neck Skin, Whole Carcass Rinse, and Whole Carcass Enrichment Sampling Methodologies following Air or Immersion Chilling.
Bourassa DV; Holmes JM; Cason JA; Cox NA; Rigsby LL; Buhr RJ
J Food Prot; 2015 Nov; 78(11):1938-44. PubMed ID: 26555515
[TBL] [Abstract][Full Text] [Related]
4. The effect of high-level chlorine carcass drench on the recovery of Salmonella and enumeration of bacteria from broiler carcasses.
Bartenfeld LN; Fletcher DL; Northcutt JK; Bourassa DV; Cox NA; Buhr RJ
Poult Sci; 2014 Nov; 93(11):2893-9. PubMed ID: 25172928
[TBL] [Abstract][Full Text] [Related]
5. Chemical additive to enhance antimicrobial efficacy of chlorine and control cross-contamination during immersion chill of broiler carcasses.
Schambach BT; Berrang ME; Harrison MA; Meinersmann RJ
J Food Prot; 2014 Sep; 77(9):1583-7. PubMed ID: 25198851
[TBL] [Abstract][Full Text] [Related]
6. A systematic review-meta-analysis of chilling interventions and a meta-regression of various processing interventions for Salmonella contamination of chicken.
Bucher O; Farrar AM; Totton SC; Wilkins W; Waddell LA; Wilhelm BJ; McEwen SA; Fazil A; Rajić A
Prev Vet Med; 2012 Jan; 103(1):1-15. PubMed ID: 21993275
[TBL] [Abstract][Full Text] [Related]
7. Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.
Nagel GM; Bauermeister LJ; Bratcher CL; Singh M; McKee SR
Int J Food Microbiol; 2013 Aug; 165(3):281-6. PubMed ID: 23800739
[TBL] [Abstract][Full Text] [Related]
8. Comparison of ozone and chlorine in low concentrations as sanitizing agents of chicken carcasses in the water immersion chiller.
Trindade MA; Kushida MM; Montes Villanueva ND; dos Santos Pereira DU; De Oliveira AE
J Food Prot; 2012 Jun; 75(6):1139-43. PubMed ID: 22691485
[TBL] [Abstract][Full Text] [Related]
9. Prevalence and serotypes of Salmonella spp. on chickens sold at retail outlets in Trinidad.
Khan AS; Georges K; Rahaman S; Abdela W; Adesiyun AA
PLoS One; 2018; 13(8):e0202108. PubMed ID: 30138324
[TBL] [Abstract][Full Text] [Related]
10. The reduction of Salmonella on chicken skin by the combination of sodium dodecyl sulfate with antimicrobial chemicals and coating wax microemulsions.
Zhang L; Ren T; Qiao M; Huang TS; Xia X
Poult Sci; 2019 Jun; 98(6):2615-2621. PubMed ID: 30690530
[TBL] [Abstract][Full Text] [Related]
11. Electrochemically-Activated Water Presents Bactericidal Effect Against
Wilsmann DE; Carvalho D; Zottis Chitolina G; Apellanis Borges K; Quedi Furian T; Carvalho Martins A; Webber B; Pinheiro do Nascimento V
Foodborne Pathog Dis; 2020 Mar; 17(3):228-233. PubMed ID: 31647339
[No Abstract] [Full Text] [Related]
12. Validation of a 2 percent lactic acid antimicrobial rinse for mobile poultry slaughter operations.
Killinger KM; Kannan A; Bary AI; Cogger CG
J Food Prot; 2010 Nov; 73(11):2079-83. PubMed ID: 21219721
[TBL] [Abstract][Full Text] [Related]
13. Low-temperature survival of Salmonella spp. in a model food system with natural microflora.
Morey A; Singh M
Foodborne Pathog Dis; 2012 Mar; 9(3):218-23. PubMed ID: 22217013
[TBL] [Abstract][Full Text] [Related]
14. Salmonella in retail poultry in Northern Ireland.
Wilson IG; Wilson TS; Weatherup ST
Commun Dis Rep CDR Rev; 1996 Mar; 6(4):R64-6. PubMed ID: 8881603
[TBL] [Abstract][Full Text] [Related]
15. Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis.
Leone C; Xu X; Mishra A; Thippareddi H; Singh M
Poult Sci; 2024 Apr; 103(4):103492. PubMed ID: 38335673
[TBL] [Abstract][Full Text] [Related]
16. Salmonella serogroup detection in poultry meat samples by examining multiple colonies from selective plates of two standard culture methods.
Temelli S; Eyigor A; Carli KT
Foodborne Pathog Dis; 2010 Oct; 7(10):1229-34. PubMed ID: 20578913
[TBL] [Abstract][Full Text] [Related]
17. Enhancement of bactericidal effects of sodium hypochlorite in chiller water with food additive grade calcium hydroxide.
Toyofuku C; Alam MS; Yamada M; Komura M; Suzuki M; Hakim H; Sangsriratanakul N; Shoham D; Takehara K
J Vet Med Sci; 2017 Jun; 79(6):1019-1023. PubMed ID: 28496013
[TBL] [Abstract][Full Text] [Related]
18. [A quantitative risk assessment model of salmonella on carcass in poultry slaughterhouse].
Zhang Y; Chen Y; Hu C; Zhang H; Bi Z; Bi Z
Wei Sheng Yan Jiu; 2015 May; 44(3):466-9, 478. PubMed ID: 26137631
[TBL] [Abstract][Full Text] [Related]
19. Synergistic reduction of Salmonella in a model raw chicken media using a combined thermal and acidified organic acid salt intervention treatment.
Milillo SR; Ricke SC
J Food Sci; 2010 Mar; 75(2):M121-5. PubMed ID: 20492241
[TBL] [Abstract][Full Text] [Related]
20. Effects of chlorination of chill water on the bacteriologic profile of raw chicken carcasses and giblets.
James WO; Brewer RL; Prucha JC; Williams WO; Parham DR
J Am Vet Med Assoc; 1992 Jan; 200(1):60-3. PubMed ID: 1537692
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
