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British Poultry Science Volume 5, 1964 - Issue 1
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Original Articles

The bacteriology of chilling procedures used in poultry processing plants

A. J. Farrell Low Temperature Research Station, Downing Street, Cambridge
&
Ella M. Barnes Low Temperature Research Station, Downing Street, Cambridge
Pages 89-95 | Received 30 Oct 1963, Published online: 08 Nov 2007

Citations (15)

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Read on this site (4)

M.A. Grashorn. (2010) Research into poultry meat quality. British Poultry Science 51:sup1, pages 60-67.
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EllaM. Barnes, C. S. Impey, J. D. Geeson & R. W. M. Buhagiar. (1978) The effect of storage temperature on the shelf‐life of eviscerated air‐chilled Turkeys. British Poultry Science 19:1, pages 77-84.
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EllaM. Barnes & D. H. Shrimpton. (1968) The effect of processing and marketing procedures on the bacteriological condition and shelf life of eviscerated turkeys. British Poultry Science 9:3, pages 243-251.
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J. T. Patterson. (1968) Chlorination of water used for poultry processing. British Poultry Science 9:2, pages 129-133.
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Articles from other publishers (11)

Silvia A. Dominguez & Donald W. Schaffner. (2007) Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions. International Journal of Food Microbiology 120:3, pages 287-295.
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D.P. Smith, J.A. Cason & M.E. Berrang. (2005) Effect of Fecal Contamination and Cross-Contamination on Numbers of Coliform, Escherichia coli, Campylobacter, and Salmonella on Immersion-Chilled Broiler Carcasses. Journal of Food Protection 68:7, pages 1340-1345.
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Ifigenia Geornaras, Amelia De Jesus, Elsabé Van Zyl & Alexander Von Holy. (2007) Microbiological survey of a South African poultry processing plant. Journal of Basic Microbiology 35:2, pages 73-82.
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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 .
. 1980. Microbial Ecology of Foods. Microbial Ecology of Foods 862 944 .
Ella M. Barnes. (2006) Microbiological problems of poultry at refrigerator temperatures—a review. Journal of the Science of Food and Agriculture 27:8, pages 777-782.
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J.E. Thomson, N.A. Cox, W.K. Whitehead, A.J. Mercuri & B.J. Juven. (1975) Bacterial Counts and Weight Changes of Broiler Carcasses Chilled Commercially by Water Immersion and Air-Blast. Poultry Science 54:5, pages 1452-1460.
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N. A. COX, A. J. MERCURI, B. J. JUVEN & J. E. THOMSON. (2006) Enterobacteriaceae AT VARIOUS STAGES OF POULTRY CHILLING. Journal of Food Science 40:1, pages 44-46.
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D.A.A. MOSSEL, K.E. DIJKMANN & J.M.A. SNIJDERS. 1975. Meat. Meat 223 246 .
J.E. Thomson, W.K. Whitehead & A.J. Mercuri. (1974) 2. Chilling Poultry Meat—A Literature Review. Poultry Science 53:4, pages 1268-1281.
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RUTH M. BLOOD & B. JARVIS. (2007) Chilling of poultry: the effects of process parameters on the level of bacteria in spin‐chiller waters. International Journal of Food Science & Technology 9:2, pages 157-169.
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