Search
Now showing items 1-2 of 2
Evaluation of pulse electric fields to reduce foodborne pathogen levels in scalder/chiller water during poultry processing
(2009-05-15)
Poultry slaughtering encompasses a series of processing steps with the objective
of harvesting the consumable meat. The scalding process consists of the submersion of
carcasses in hot water tanks to facilitate the removal ...
Microbial intervention strategies for Salmonella and Campylobacter reduction in commercial turkey processing
(Texas A&M University, 2005-08-29)
One objective of the present investigation was to compare Salmonella and
Campylobacter recovery incidence from commercially processed turkeys immediately
prior to and following pre-chill and immersion chiller intervention ...