322 related articles for article (PubMed ID: 9200241)
1. Relationship between aerobic bacteria, salmonellae and Campylobacter on broiler carcasses.
Cason JA; Bailey JS; Stern NJ; Whittemore AD; Cox NA
Poult Sci; 1997 Jul; 76(7):1037-41. PubMed ID: 9200241
[TBL] [Abstract][Full Text] [Related]
2. Bacteria recovery from genetically feathered and featherless broiler carcasses after immersion chilling.
Buhr RJ; Bourassa DV; Northcutt JK; Hinton A; Ingram KD; Cason JA
Poult Sci; 2005 Sep; 84(9):1499-504. PubMed ID: 16206575
[TBL] [Abstract][Full Text] [Related]
3. Efficacy of neutralizing buffered peptone water for recovery of Salmonella, Campylobacter, and Enterobacteriaceae from broiler carcasses at various points along a commercial immersion chilling process with peroxyacetic acid.
Bourassa DV; Lapidus JL; Kennedy-Smith AE; Morey A
Poult Sci; 2019 Jan; 98(1):393-397. PubMed ID: 30125007
[TBL] [Abstract][Full Text] [Related]
4. Microbiological quality of water immersion-chilled and air-chilled broilers.
Zhang L; Jeong JY; Janardhanan KK; Ryser ET; Kang I
J Food Prot; 2011 Sep; 74(9):1531-5. PubMed ID: 21902923
[TBL] [Abstract][Full Text] [Related]
5. Recovery of bacteria from broiler carcasses after immersion chilling in different volumes of water, part 2.
Northcutt JK; Cason JA; Ingram KD; Smith DP; Buhr RJ; Fletcher DL
Poult Sci; 2008 Mar; 87(3):573-6. PubMed ID: 18281587
[TBL] [Abstract][Full Text] [Related]
6. Microbiological consequences of skin removal prior to evisceration of broiler carcasses.
Berrang ME; Buhr RJ; Cason JA; Dickens JA
Poult Sci; 2002 Jan; 81(1):134-8. PubMed ID: 11885893
[TBL] [Abstract][Full Text] [Related]
7. The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter.
Reich F; Atanassova V; Haunhorst E; Klein G
Int J Food Microbiol; 2008 Sep; 127(1-2):116-20. PubMed ID: 18657873
[TBL] [Abstract][Full Text] [Related]
8. Influence of flooring type during transport and holding on bacteria recovery from broiler carcass rinses before and after defeathering.
Buhr RJ; Cason JA; Dickens JA; Hinton A; Ingram KD
Poult Sci; 2000 Mar; 79(3):436-41. PubMed ID: 10735214
[TBL] [Abstract][Full Text] [Related]
9. Counts of Campylobacter spp. and prevalence of Salmonella associated with New Zealand broiler carcasses.
Chrystal ND; Hargraves SJ; Boa AC; Ironside CJ
J Food Prot; 2008 Dec; 71(12):2526-32. PubMed ID: 19244909
[TBL] [Abstract][Full Text] [Related]
10. Effect of fecal contamination and cross-contamination on numbers of coliform, Escherichia coli, Campylobacter, and Salmonella on immersion-chilled broiler carcasses.
Smith DP; Cason JA; Berrang ME
J Food Prot; 2005 Jul; 68(7):1340-5. PubMed ID: 16013368
[TBL] [Abstract][Full Text] [Related]
11. Effect of dry air or immersion chilling on recovery of bacteria from broiler carcasses.
Huezo R; Northcutt JK; Smith DP; Fletcher DL; Ingram KD
J Food Prot; 2007 Aug; 70(8):1829-34. PubMed ID: 17803138
[TBL] [Abstract][Full Text] [Related]
12. Impact of feathers and feather follicles on broiler carcass bacteria.
Cason JA; Hinton A; Buhr RJ
Poult Sci; 2004 Aug; 83(8):1452-5. PubMed ID: 15339024
[TBL] [Abstract][Full Text] [Related]
13. Variation in numbers of bacteria on paired chicken carcass halves.
Cason JA; Berrang ME
Poult Sci; 2002 Jan; 81(1):126-33. PubMed ID: 11885892
[TBL] [Abstract][Full Text] [Related]
14. The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter.
Berrang ME; Meinersmann RJ; Smith DP; Zhuang H
Poult Sci; 2008 May; 87(5):992-8. PubMed ID: 18420993
[TBL] [Abstract][Full Text] [Related]
15. Recovery of bacteria from broiler carcasses rinsed zero and twenty-four hours after immersion chilling.
Cason JA; Berrang ME; Smith DP
Poult Sci; 2006 Feb; 85(2):333-6. PubMed ID: 16523635
[TBL] [Abstract][Full Text] [Related]
16. Combined steam and ultrasound treatment of broilers at slaughter: a promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses.
Musavian HS; Krebs NH; Nonboe U; Corry JE; Purnell G
Int J Food Microbiol; 2014 Apr; 176():23-8. PubMed ID: 24561390
[TBL] [Abstract][Full Text] [Related]
17. Establishment of a microbiological profile for an air-chilling poultry operation in the United States.
Fluckey WM; Sanchez MX; McKee SR; Smith D; Pendleton E; Brashears MM
J Food Prot; 2003 Feb; 66(2):272-9. PubMed ID: 12597488
[TBL] [Abstract][Full Text] [Related]
18. Broiler carcass bacterial counts after immersion chilling using either a low or high volume of water.
Northcutt JK; Cason JA; Smith DP; Buhr RJ; Fletcher DL
Poult Sci; 2006 Oct; 85(10):1802-6. PubMed ID: 17012173
[TBL] [Abstract][Full Text] [Related]
19. Effects of countercurrent scalding and postscald spray on the bacteriologic profile of raw chicken carcasses.
James WO; Prucha JC; Brewer RL; Williams WO; Christensen WA; Thaler AM; Hogue AT
J Am Vet Med Assoc; 1992 Sep; 201(5):705-8. PubMed ID: 1399771
[TBL] [Abstract][Full Text] [Related]
20. Campylobacter, Salmonella, and Escherichia coli on broiler carcasses subjected to a high pH scald and low pH postpick chlorine dip.
Berrang ME; Windham WR; Meinersmann RJ
Poult Sci; 2011 Apr; 90(4):896-900. PubMed ID: 21406378
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
