Zobrazeno 1 - 10
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pro vyhledávání: '"H. S. Lillard"'
Autor:
H. S. Lillard
Publikováno v:
Journal of food protection. 56(8)
Broiler breast skin was immersed in a Salmonella typhimurium cell suspension for 0.25, 30, or 60 min, then i) shaken for 1 min or stirred for 30 min in a Cl2 solution with 0.5 ppm free residual Cl2 and ii) sonified for 15 or 30 min with or without ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61914f0a3fd9d744da02a7af8286c604
https://pubmed.ncbi.nlm.nih.gov/31113102
https://pubmed.ncbi.nlm.nih.gov/31113102
Autor:
H. S. Lillard
Publikováno v:
Journal of food protection. 51(5)
This study showed that the whole carcass rinse and the stomaching or blending of excised skin techniques for sampling broilers, as commonly used, result in the isolation of comparable numbers of aerobes and Enterobacteriaceae . However, these data al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d7ec07e29a0b6b49747d41505b3d4f9
https://pubmed.ncbi.nlm.nih.gov/30978893
https://pubmed.ncbi.nlm.nih.gov/30978893
Publikováno v:
Journal of food protection. 50(2)
Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. Howev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e3e796c9a97c9489f6ea772403c5425
https://pubmed.ncbi.nlm.nih.gov/30965402
https://pubmed.ncbi.nlm.nih.gov/30965402
Publikováno v:
Journal of food protection. 50(4)
Salmonellae adhere firmly to poultry skin during processing. Loosely attached bacteria cross-contaminate work surfaces. This study was undertaken to determine if firmly attached bacteria present a health hazard through transfer to work surfaces. Atta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8e1da25f033f77ee4768d231b8b805dd
https://pubmed.ncbi.nlm.nih.gov/30965410
https://pubmed.ncbi.nlm.nih.gov/30965410
Effect of Reduced Processing on Recovery of Foodborne Pathogens from Hot-Boned Broiler Meat and Skin
Publikováno v:
Journal of food protection. 47(3)
Recovery of pathogens from breast meat, thigh meat and skin from scalded, defeathered but uneviscerated broiler carcasses with and without spray washing was compared to recovery from breast meat, thigh meat and skin from fully processed, chilled carc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f17a03e218f0344c6e1468472c8dc177
https://pubmed.ncbi.nlm.nih.gov/30921900
https://pubmed.ncbi.nlm.nih.gov/30921900
Autor:
H. S. Lillard
Publikováno v:
Journal of Food Science. 36:1008-1010
SUMMARY —Three broiler processing plants were surveyed to determine the occurrence of Clostridium perfringens in processing areas, and in further processed products. Direct plating on SPS agar and enrichment techniques were used. Samples were taken
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6659fb7d4514794f637cec9fb568456
https://doi.org/10.1111/j.1365-2621.1971.tb03333.x
https://doi.org/10.1111/j.1365-2621.1971.tb03333.x
Autor:
H. S. Lillard
Publikováno v:
Journal of Food Protection. 57:465-469
Processed carcasses from a commercial plant were inoculated with 108 or 102 colony forming units (CFU) of Salmonella typhimurium 14028. Inoculated carcasses were dipped in a 10% trisodium phosphate...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cb6b397fbda31bd886a5c7dcb1f9657
https://doi.org/10.4315/0362-028x-57.6.465
https://doi.org/10.4315/0362-028x-57.6.465
Autor:
H. S. Lillard
Publikováno v:
Journal of Food Protection. 53:202-205
Levels of aerobic bacteria, Enterobacteriaceae, and the incidence of Salmonella were determined at six sampling points in a commercial processing plant: (1) pre-scald (at bleed line); (2) post-scald; (3) post-pick (4) post-evisceration; (5) pre-chill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3df500eef8c8d6bf3df2a25da4ecb586
https://doi.org/10.4315/0362-028x-53.3.202
https://doi.org/10.4315/0362-028x-53.3.202
Publikováno v:
Journal of Food Science. 56:1527-1528
Mixtures of ground chicken thigh meat and fat were formulated to contain 5, 10, 15, and 20% fat. Hunter color values, drip and cooking losses, proximate composition, texture profiles, and rates of microbial spoilage were compared for patties prepared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aeb3945afa47c0c1bfd20d500f3b8865
https://doi.org/10.1111/j.1365-2621.1991.tb08632.x
https://doi.org/10.1111/j.1365-2621.1991.tb08632.x
Autor:
H. S. Lillard
Publikováno v:
Journal of Food Protection. 48:803-807
Conflicting reports appear in the literature regarding attachment of flagellated and nonflagellated bacteria to poultry skin. The following parameters which may influence bacterial attachment were examined: (a) sample type and size; (b) skin from ful
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc5712b5754b5dcbb1eb1e65bf4732b2
https://doi.org/10.4315/0362-028x-48.9.803
https://doi.org/10.4315/0362-028x-48.9.803