Chemical Sanitizing Agents and Spoilage Bacteria on Fresh Broiler Carcasses
Tài liệu tham khảo
Barnes, 1960, Bacteriological problems in broiler preparations and storage, R. Soc. Health J., 80, 145, 10.1177/146642406008000314
Barnes, 1968, Psychrophilic spoilage bacteria of poultry, J. Appl. Bacteriol., 31, 97, 10.1111/j.1365-2672.1968.tb00345.x
Russell, 1995, Spoilage bacteria of fresh broiler chicken carcasses, Poultry Sci., 75, 2041, 10.3382/ps.0742041
Halleck, 1957, Factors affecting quality of prepackaged meat. IV. Microbiological studies. A. Cultural studies on bacterial flora of fresh meat; classification by genera, Food Tech., 12, 197
Stone, 1985, Effect of cleaning and sanitizing on the attachment of Pseudomonas fragi to stainless steel, J. Food Sci., 50, 951, 10.1111/j.1365-2621.1985.tb12987.x
Wirtanen, 1992, Effect of the growth phase of foodborne biofilms on their resistance to a chlorine sanitizer, Part II. Lebensm.-Wiss. u.-Tech., 25, 50
Mosley, 1976, Destruction of food spoilage, indicator, and pathogenic organisms by various germicides in solution and on a stainless steel surface, J. Food Prot., 39, 830
Hingst, 1995, Investigations concerning the epidemiology of microbial resistance to biocides, Zentralblatt fuer Hygiene und Umweltmedizin, 197, 232
Ouattara, 1997, Inhibitory effect of organic acids upon meat spoilage bacteria, J. Food Prot., 60, 246, 10.4315/0362-028X-60.3.246
Mountney, 1965, Acids as poultry meat preservatives, Poultry Sci., 44, 582, 10.3382/ps.0440582
Lauten, 1992, Efficacies of novel N-halamine disinfectants against Salmonella Pseudomonas species, Appl. and Environ. Microbiology, 58, 1240, 10.1128/AEM.58.4.1240-1243.1992
Mosteller, 1991, Determination of minimum inhibitory concentration of selected psychrotrophic bacteria using impedance methods, J. Dairy Sci., 74, 138
SAS Institute, 1988
MacDonell, 1985, Phytogeny of the Vibrionaceae, and recommendation for two new genera, Listonella Shewanella. System, Appl. Microbiol., 6, 171, 10.1016/S0723-2020(85)80051-5
Dickens, 1995, The effects of extended chilling times with acetic acid on the temperature and microbiological quality of processed poultry carcasses, Poultry Sci., 74, 1044, 10.3382/ps.0741044
Dickens, 1994, The effect of acetic acid and air injection on appearance, moisture, pick-up, microbiological quality, and Salmonella incidence on processed poultry carcasses, Poultry Sci., 73, 582, 10.3382/ps.0730582
Dickens, 1994, The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor, Poultry Sci., 73, 576, 10.3382/ps.0730576