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Journal Abstract Search

151 related items for PubMed ID: 32221562

  • 1. 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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  • 2. Effect of broiler age, feed withdrawal, and transportation on levels of coliforms, Campylobacter, Escherichia coli and Salmonella on carcasses before and after immersion chilling.
    Northcutt JK, Berrang ME, Dickens JA, Fletcher DL, Cox NA.
    Poult Sci; 2003 Jan 01; 82(1):169-73. PubMed ID: 12580262
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  • 3. 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 01; 74(9):1531-5. PubMed ID: 21902923
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  • 7. Variation in numbers of bacteria on paired chicken carcass halves.
    Cason JA, Berrang ME.
    Poult Sci; 2002 Jan 01; 81(1):126-33. PubMed ID: 11885892
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  • 8. Relationship between aerobic bacteria, salmonellae and Campylobacter on broiler carcasses.
    Cason JA, Bailey JS, Stern NJ, Whittemore AD, Cox NA.
    Poult Sci; 1997 Jul 01; 76(7):1037-41. PubMed ID: 9200241
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  • 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 01; 70(8):1829-34. PubMed ID: 17803138
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  • 12. 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 01; 68(7):1340-5. PubMed ID: 16013368
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  • 13. 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 01; 82(12):1995-9. PubMed ID: 14717560
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  • 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 01; 85(2):333-6. PubMed ID: 16523635
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  • 17. 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 01; 73(5):976-80. PubMed ID: 20501052
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  • 19. 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 01; 71(12):2526-32. PubMed ID: 19244909
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  • 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 01; 90(4):896-900. PubMed ID: 21406378
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