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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

289 related items for PubMed ID: 16206575

  • 21. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses.
    Berrang ME, Dickens JA, Musgrove MT.
    Poult Sci; 2000 Nov; 79(11):1689-93. PubMed ID: 11092344
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  • 22. Microbial profile of broiler carcasses processed at a university scale mobile poultry processing unit.
    Stearns R, Bowen K, Taylor RL, Moritz J, Matak K, Tou J, Freshour A, Jaczynski J, Boltz T, Li X, Long C, Shen C.
    Poult Sci; 2024 May; 103(5):103576. PubMed ID: 38430779
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  • 25. Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments.
    Sánchez MX, Fluckey WM, Brashears MM, McKee SR.
    J Food Prot; 2002 Jun; 65(6):948-56. PubMed ID: 12092727
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  • 26. Presence of Campylobacter inthe respiratory tract of broiler carcasses before and after commercial scalding.
    Berrang ME, Meinersmann RJ, Buhr RJ, Reimer NA, Philips RW, Harrison MA.
    Poult Sci; 2003 Dec; 82(12):1995-9. PubMed ID: 14717560
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  • 29. 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
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  • 30. Comparison of neck skin excision and whole carcass rinse sampling methods for microbiological evaluation of broiler carcasses before and after immersion chilling.
    Cox NA, Richardson LJ, Cason JA, Buhr RJ, Vizzier-Thaxton Y, Smith DP, Fedorka-Cray PJ, Romanenghi CP, Pereira LV, Doyle MP.
    J Food Prot; 2010 May; 73(5):976-80. PubMed ID: 20501052
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  • 31. 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
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  • 36. Effects of replacement finisher feed and length of feed withdrawal on broiler carcass yield and bacteria recovery.
    Northcutt JK, Buhr RJ, Berrang ME, Fletcher DL.
    Poult Sci; 2003 Nov; 82(11):1820-4. PubMed ID: 14653480
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  • 37. Presence of Bacterial Pathogens and Levels of Indicator Bacteria Associated with Duck Carcasses in a Commercial Processing Facility.
    Berrang ME, Meinersmann RJ, Knapp SW.
    J Food Prot; 2020 Apr 01; 83(4):605-608. PubMed ID: 32221562
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  • 38. 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 01; 78(11):1938-44. PubMed ID: 26555515
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