Article ID Journal Published Year Pages File Type
8415668 Innovative Food Science & Emerging Technologies 2018 8 Pages PDF
Abstract
This study demonstrates the potential application of high intensity ultrasomication alone or in combination with chemical treatments to reduce bacterial contamination of chicken carcasses. Different tempretures and times were investigated to optimize the most effective treatments conditions in chicken abattoirs.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken
Authors
, , , , , , ,