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

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

Bibliographic Details
Main Author: Bourassa, D. V. (autor)
Other Authors: Lapidus, J. L. (autor), Kennedy-Smith, A. E. (autor), Morey, A. (autor)
Format: Article
Language:English
Subjects:
INDUSTRIA AVÍCOLA
POLLOS DE ENGORDE
ENFERMEDADES DE LOS ANIMALES
SALMONELLA
CAMPYLOBACTER
Online Access:https://academic-oup-com.una.idm.oclc.org/ps/article/98/1/393/5074495?searchresult=1

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https://academic-oup-com.una.idm.oclc.org/ps/article/98/1/393/5074495?searchresult=1

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