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World's Poultry Science Journal Volume 27, 1971 - Issue 3
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Articles

A Review of Microbiological Aspects of Poultry Processing

LES ASPECTS MICROBIOLOGIQUES DU CONDITIONNEMENT DES VOLAILLES

H. E. BruneDepartments of Infectious Diseases and Dairy–Poultry Science Kansas State University, Manhattan, Kansas66502
&
F. E. CunninghamDepartments of Infectious Diseases and Dairy–Poultry Science Kansas State University, Manhattan, Kansas66502
Pages 223-240 | Published online: 23 Sep 2019

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Read on this site (1)

I. S. Al‐Mohizea, A. S. Mashhadi, A. Fawwal & A. Al‐Shalhat. (1994) Microbiological and shelf life assessment of chilled eviscerated whole chicken broilers in Saudi Arabia. British Poultry Science 35:4, pages 519-526.
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Articles from other publishers (11)

C.S. CLOUSER, S. DOORES, M.G. MAST & S.J. KNABEL. (1995) The Role of Defeathering in the Contamination of Turkey Skin by Salmonella species and Listeria monocytogenes. Poultry Science 74:4, pages 723-731.
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Suresh D. Pilla & Steven C. Rickeb. (2008) Strategies to Accelerate the Applicability of Gene Amplification Protocols for Pathogen Detection in Meat and Meat Products. Critical Reviews in Microbiology 21:4, pages 239-261.
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J.S. Bailey, J.E. Thomson & N.A. Cox. 1987. The Microbiology of Poultry Meat Products. The Microbiology of Poultry Meat Products 193 211 .
John R. Chipley. 1987. The Microbiology of Poultry Meat Products. The Microbiology of Poultry Meat Products 43 192 .
F.E. Cunningham. 1987. The Microbiology of Poultry Meat Products. The Microbiology of Poultry Meat Products 29 42 .
F.E. CUNNINGHAM. (1981) Microbiology of Poultry Parts Dipped in Potassium Sorbate ,. Poultry Science 60:5, pages 969-971.
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E.C. TO & M.C. ROBACH. (1980) Potassium Sorbate Dip as a Method of Extending Shelf Life and Inhibiting the Growth of Salmonella and Staphylococcus aureus on Fresh, Whole Broilers. Poultry Science 59:4, pages 726-730.
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F. E. CUNNINGHAM. (2006) SHELF‐LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATE. Journal of Food Science 44:3, pages 863-864.
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A.W. BRANT, R.W.A.W. MULDER, L.W.J. DORRESTEYN & R.F.M. PELGROM. (1978) A Review and Testing of Selective Media for Psychrotrophic Bacteria. Poultry Science 57:5, pages 1272-1278.
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R.B. Maxcy, G.W. Froning & T.E. Hartung. (1973) Microbial Quality of Ground Poultry Meat. Poultry Science 52:2, pages 486-491.
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Thomas E. Patrick, T. L. Goodwin, J. A. Collins, R. C. Wyche & B. E. Love. (1972) Steam Versus Hot-Water Scalding in Reducing Bacterial Loads on the Skin of Commercially Processed Poultry. Applied Microbiology 23:4, pages 796-798.
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