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Original Articles

Chlorination in poultry processing

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Pages 331-337 | Published online: 08 Nov 2007

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Read on this site (4)

G. G. Mead & N. L. Thomas. (1973) Factors affecting the use of chlorine in the spin‐chilling of eviscerated poultry. British Poultry Science 14:1, pages 99-117.
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H. E. Brune & F. E. Cunningham. (1971) A Review of Microbiological Aspects of Poultry Processing. World's Poultry Science Journal 27:3, pages 223-240.
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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 (21)

M.P. Bashor, P.A. Curtis, K.M. Keener, B.W. Sheldon, S. Kathariou & J.A. Osborne. (2004) Effects of Carcass Washers on Campylobacter Contamination in Large Broiler Processing Plants. Poultry Science 83:7, pages 1232-1239.
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KC Tamblyn, D.E. Conner & SF Bilgili. (1997) Utilization of the skin attachment model to determine the antibacterial efficacy of potential carcass treatments. Poultry Science 76:9, pages 1318-1323.
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Michelle A.E. Hamilton & M.H. Ahmad. (1992) Microbial Assessment of Poultry Processed in Jamaica. Journal of Applied Poultry Research 1:4, pages 389-398.
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F.E. Cunningham. 1987. The Microbiology of Poultry Meat Products. The Microbiology of Poultry Meat Products 275 292 .
J.S. Bailey, J.E. Thomson & N.A. Cox. 1987. The Microbiology of Poultry Meat Products. The Microbiology of Poultry Meat Products 193 211 .
BONNIE EMSWILER-ROSE & ANTHONY W. KOTULA. (1984) Inhibition of Bacterial Growth by Two Chlorine Sources in a Model System. Journal of Food Science 49:3, pages 931-933.
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G. C. Mead. 1982. Meat Microbiology. Meat Microbiology 67 101 .
D. Robinson, G. C. Mead & Karen A. Barnes. (1981) Detection of chloroform in the tissues of freshly eviscerated poultry carcasses exposed to water containing added chlorine or chlorine dioxide. Bulletin of Environmental Contamination and Toxicology 27-27:1, pages 145-150.
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H.S. LILLARD. (1980) Effect on Broiler Carcasses and Water of Treating Chiller Water with Chlorine or Chlorine Dioxide. Poultry Science 59:8, pages 1761-1766.
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H. S. LILLARD. (2006) CONTROL OF pH IN GENERATING CHLORINE DIOXIDE FOR BACTERICIDAL USE IN POULTRY PROCESSING WATER. Journal of Food Science 45:1, pages 154-154.
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D. A. A. Mossel. 1980. Food and Health: Science and Technology. Food and Health: Science and Technology 129 166 .
H. S. LILLARD. (2006) LEVELS OF CHLORINE AND CHLORINE DIOXIDE OF EQUIVALENT BACTERICIDAL EFFECT IN POULTRY PROCESSING WATER. Journal of Food Science 44:6, pages 1594-1597.
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. (2016) Microbiology of the Poultry Carcass Continued from page 167. Royal Society of Health Journal 96:4, pages 192-192.
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J.E. Thomson, N.A. Cox & J.S. Bailey. (1976) Chlorine, Acid, and Heat Treatments to Eliminate Salmonella on Broiler Carcasses. Poultry Science 55:4, pages 1513-1517.
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J.S. Teotia & B.F. Miller. (1975) Destruction of Salmonellae on Poultry Meat With Lysozyme, EDTA, X-Ray, Microwave and Chlorine. Poultry Science 54:5, pages 1388-1394.
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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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V. A. Knivett. (2009) Salmonella typhimurium contamination of processed broiler chickens after a subclinical infection . Journal of Hygiene 69:3, pages 497-505.
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D.H. Sanders & C.D. Blackshear. (1971) Effect of Chlorination in the Final Washer on Bacterial Counts of Broiler Chicken Carcasses. Poultry Science 50:1, pages 215-219.
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J. T. Patterson. (2008) Bacterial Flora of Chicken Carcasses Treated with High Concentrations of Chlorine. Journal of Applied Bacteriology 31:4, pages 544-550.
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A.W. Kotula, G.J. Banwart & J.A. Kinner. (1967) Effect of Postchill Washing on Bacterial Counts of Broiler Chickens. Poultry Science 46:5, pages 1210-1216.
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J.E. Thomson, G.J. Banwart, D.H. Sanders & A.J. Mercuri. (1967) Effect of Chlorine, Antibiotics, β-Propiolactone, Acids, and Washing on Salmonella Typhimurium on Eviscerated Fryer Chickens. Poultry Science 46:1, pages 146-151.
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