Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses

Autor: Erdi Şen, Okan Agirdemir, Erhan Keyvan, Özen Yurdakul

Publikováno v: Food Science and Technology, Vol 41, Iss 2, Pp 335-342 (2020)
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 06 JUL 2020
Food Science and Technology, Volume: 41, Issue: 2, Pages: 335-342, Published: 06 JUL 2020

Salmonella Typhimurium is one of the most common foodborne pathogens isolated from poultry meat. The goal of this study was to investigate S. Typhimurium survival in broiler carcasses exposed to ozone, lactic acid, sodium hypochlorite and levulinic a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::050aa69c651065f63560b89d75463f5e
http://www.scielo.br/pdf/cta/v41n2/0101-2061-cta-fst02920.pdf