Contamination of raw poultry with pathogens

References

• ADAMS, B.W. and MEAD, G.C. (1983) Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further-processing operations. Journal of Hygiene 91: 479–490
   PubMedGoogle Scholar
• AHO, M. and HIRN, J. (1988) Prevalence of campylobacteria in the Finnish broiler chicken chain from the producer to the consumer. Acta Veterinaria Scandinavica 29: 451–462
   PubMed Web of Science ®Google Scholar
• AL-RAJAB, W.J., AL-DABBAGH, W.Y. and AL-ZAHAWI, S.M. (1986) Incidence of Salmonella in poultry and meat products in Iraq. Journal of Food Protection 49: 282–284
   PubMed Web of Science ®Google Scholar
• BARNHART, H.M., PANCORBO, O.C., DREESEN, D.W. and SHOTTS, E.B. JR. (1989) Recovery of Aeromonas hydrophila from carcasses and processing water in a broiler processing operation. Journal of Food Protection 52: 646–649
   PubMed Web of Science ®Google Scholar
• BERNARDO, F.M.A. and MACHADO, J.C.C. (1989) Prevalence of Salmonella in chicken carcasses in Portugal. Revista Portuguesa de Ciencias Veterinarias 84: 31–45
   Google Scholar
• BERSANI, C., CASATI, E. and CANTONI, C. (1983) Yersinia in foods. Industrie Alimentari 22: 749–753
   Google Scholar
• BERSANI, G. and MIONI, R. (1991) Listeria in foods of animal origin. Industrie Alimentari 30: 735–737
   Google Scholar
• BOER, E. de and HARTOG, B.J. (1981) Occurrence of Yersinia enterocolitica in poultry products. World Poultry Science Association, European Federation. Food Inspection Service, Zutphen, The Netherlands 440–446
   Google Scholar
• BOK, H.E., HOLZAPFEL, W.H., ODENDAAL, E.S. and van der LINDE, H.J. (1986) Incidence of foodborne pathogens on retail broilers. International Journal of Food Microbiology 3: 273–285
   Web of Science ®Google Scholar
• BRYAN, F.L. and McKINLEY, T.W. (1974) Prevention of foodborne illness by time-temperature: control of thawing, cooking, chilling and reheating turkey in school lunch kitchens. Journal of Milk Food Technology 37: 420
   Web of Science ®Google Scholar
• BUROW, H. (1992) Predominance of Salmonella enteritidis in isolates from foods of animal origin in Northern Bavaria. Fleischwirtschaft 72: 1045–1050
   Web of Science ®Google Scholar
• CABRITA, J., RODRIGUES, J., BRAGANCA, F., MORGADO, C., PIRES, I. and PENHA GONCALVES, A. (1992) Prevalence, biotypes, plasmid profile and antimicrobial resistance of Campylobacter isolated from wild and domestic animals from Northeast Portugal. Journal of Applied Bacteriology 73: 279–285
   PubMedGoogle Scholar
• CAMPBELL, D.F., JOHNSTON, R.W., CAMPBELL, G.S., McCLAIN, D. and MACALUSO, J.F. (1983) The microbiology of raw, eviscerated chickens: a ten year comparison. Poultry Science 62: 437–444
   PubMed Web of Science ®Google Scholar
• CAMPBELL, D.F., JOHNSTON, R.W., WHEELER, M.W., NAGARAJA, K.V., SZYMANSAKI, C.D. and POMEROY, B.S. (1984) Effects of the evisceration and cooling processes on the incidence of Salmonella in fresh dressed turkeys grown under Salmonella-controlled and uncontrolled environments. Poultry Science 63: 1069–1072
   PubMed Web of Science ®Google Scholar
• CASERIO, G., GARZAROLI, C., VILLA, C. and GRONCHI, C. (1991) Spread of Listeria monocytogenes in foods and the working environment. II. Further investigations. Industrie Alimentari 30: 129–132
   Google Scholar
• CASTILLO-AYALA, A. (1992) Comparison of selective enrichment broths for isolation of Campylobacter jejuni/coli from freshly deboned market chicken. Journal of Food Protection 55: 333–336
   PubMed Web of Science ®Google Scholar
• CHRISTOPHER, F.M. (1982) Characterization of Campylobacter fetus in foods. Dissertation Abstract International 42: 3622
   Google Scholar
• COX, N.A., del CORRAL, F., BAILEY, J.S., SHOTTS, E.B. and PAPA, C.M. (1990) The presence of Yersinia enterocolitica and other Yersinia species on the carcasses of market broilers. Poultry Science 69: 482–485
   PubMed Web of Science ®Google Scholar
• CUNHA NETTO, S.J. da, BRANT, P.C., das DORES FERREIRA, M. and PESSOA, G.V.A. (1974) Salmonella serotypes isolated from chicken carcasses at 3 abattoirs in Belo Horizonte, Brazil in 1974. Arquivos da Escola de Veterinaria, Universidade Federal de Minas Gerais 34: 337–344
   Google Scholar
• CUNHA NETTO, S.J. da, BRANT, P.C., das DORES FERREIRA, M. and PESSOA, G.V.A. (1976) Salmonella serotypes isolated from chicken carcasses at 3 abattoirs in Belo Horizonte, Brazil in 1974. Arquivos da Escola de Veterinaria, Universidade Federal de Minas Gerais 28: 125–129
   Google Scholar
• D'AOUST, J.Y., PURVIS, U.T., COULTER, R.M. and WEISS, K. (1985) Salmonella in fresh pork liver and chicken liver in Canada: a 1979–80 survey. Canadian Institute of Food Science Technology Journal 18: 323–325
   Web of Science ®Google Scholar
• DEIBEL, K.E. (1985) A study of Campylobacter jejuni. Dissertation Abstract International 46: 1812–1813
   Google Scholar
• DIJKSTRA, R.G. (1978) Incidence of Listeria monocytogenes in the intestinal contents of broilers on various farms. Tijdschrift voor Diergeneeskunde 103: 229–231
   PubMed Web of Science ®Google Scholar
• DOYLE, M.P. (1989) Foodborne Bacterial Pathogens, Marcel Dekker, New York
   Google Scholar
• DROMIGNY, E. (1985) Campylobacter in meats: isolation methods and preliminary results of an epidemiological study. Sciences des Aliments 5: 123–126
   Google Scholar
• DUITSCHAEVER, C.L. (1977) Incidence of Salmonella in retailed raw cut-up chicken. Journal of Food Protection 40: 191–192
   PubMed Web of Science ®Google Scholar
• DUITSCHAEVER, C.L. and BUTEAU, C. (1979) Incidence of Salmonella in pork and poultry products. Journal of Food Protection 42: 662–663
   PubMed Web of Science ®Google Scholar
• FARBER, J.M., SANDERS, G.W. and JOHNSTON, M.A. (1989) A survey of various foods for the presence of Listeria species. Journal of Food Protection 52: 456–458
   PubMed Web of Science ®Google Scholar
• FERNANDEZ-ESCARTIN, E., SALDANA-LOZANO, J. and MIRELES-HERNANDEZ, C. (1983) Occurrence of Salmonella in raw meat. Effect of enrichment on recovery. Revista Latinoamericana de Microbiologia 25: 263–269
   PubMedGoogle Scholar
• FRICKER, C.R. and PARK, R.W.A. (1989) A two-year study of the distribution of ‘thermophilic’ campylobacters in human, environmental and food samples from the Reading area with particular reference to toxin production and heat-stable serotypes. Journal of Applied Bacteriology 66: 477–490
   PubMedGoogle Scholar
• FRICKER, C.R. and TOMPSETT, S. (1989) Aeromonas spp. in foods: a significant cause of food poisoning? International Journal of Food Microbiology 9: 17–23
   PubMed Web of Science ®Google Scholar
• FUCHS, G., JANSSON, S. and NORBERG, P. (1980) Studies on the soft fraction from mechanical deboning equipment. Var Foeda 32: 50–63
   Google Scholar
• GALLI, R., SANNIPOLI, C.G.T. and VALENTE, C. (1992) Listeria monocytogenes as a contaminant on broiler carcasses. Industrie Alimentari 30: 21–23
   Google Scholar
• GENIGEORGIS, C.A., DUTULESCU, D. and GARAYZABAL, J.F. (1989) Prevalence of Listeria spp. in poultry meat at the supermarket and slaughterhouse level. Journal of Food Protection 52: 618–624
   PubMed Web of Science ®Google Scholar
• GENIGEORGIS, C.A., OANCA, P. and DUTULESCU, D. (1990) Prevalence of Listeria spp. in turkey meat at the supermarket and slaughterhouse level. Journal of Food Protection 53: 282–288
   PubMed Web of Science ®Google Scholar
• GOGOV, I. (1985) Presence of Streptococcus avium on surfaces of broiler carcasses. Proceedings of European Meeting of Meat Research Workers 31: 438–440
   Google Scholar
• GREEN, S.S., MORAN, A.B., JOHNSON, R.W., UHLER, P. and CHIU, J. (1982) The incidence of Salmonella species and serotypes in young whole chicken carcasses in 1979 as compared with 1967. Poultry Science 61: 288–293
   PubMed Web of Science ®Google Scholar
• GUPTA, P.D. (1976) Incidence of Salmonella in poultry meat in West Bengal and its public health significance. Indian Veterinary Journal 53: 567
   Google Scholar
• HAENNINEN, M.L. (1993) Occurrence of Aeromonas spp. in samples of ground meat and chicken. International Journal of Food Microbiology 18: 339–342
   PubMed Web of Science ®Google Scholar
• HAGBERG, M.M., BUSTA, F.F., ZOTTOLA, E.A. and ARNOLD, E.A. (1973) Incidence of potentially pathogenic microorganisms in further-processed turkey products. Journal of Milk Food Technology 36: 625–634
   Web of Science ®Google Scholar
• HAHNE, M. and de BOER, E. (1990) Cross contamination with Salmonella spp. and Campylobacter jejuni in raw poultry products. Voedingsmiddelentechnologie 23: 11–13
   Google Scholar
• HARTUNG, M. (1993) Salmonellosis – monitoring in foods, animals and the environment in Germany in 1991. Dundesgesundheisblatt 36: 267–274
   Google Scholar
• HELLESNES, I., RONNINGEN, K., BESETH, L., STULEN, A., GUSTAVSEN, S., KRISTIANSEN, F. and MYHR, E. (1983) Salmonellosis in a flock of turkeys. Norsk Veterinaertidsskrift 95: 633–638
   Google Scholar
• HENNER, S., SCHNEIDERHAHN, M. and KLEITH, W. (1980) Salmonellae in poultry, with special reference to sampling schedules. Fleischwirtschaft 60: 1889–1893
   Web of Science ®Google Scholar
• HENTSCHEL, S., KUSCH, D. and SINELL, H.-J. (1979) Staphylococcus aureus in slaughter poultry. Biochemical characteristics, antibiotic resistance and phage pattern. Zentralblatt fuer Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene 168: 546–561
   Google Scholar
• HOOD, A.M., PEARSON, A.D. and SHAHAMAT, M. (1988) The extent of surface contamination of retailed chickens with Campylobacter jejuni serogroups. Epidemiology and Infection 100: 17–25
   PubMed Web of Science ®Google Scholar
• HORAKOVA, D. and LUKACKA, J. (1984) Hygenic aspects of mechanically deboned poultry meat. Hydinarsky Priemsel 26: 261–266
   Google Scholar
• IZAT, A.L., GARDNER, F.A., DENTON, J.H. and GOLAN, F.A. (1988) Incidence and level of Campylobacter jejuni in broiler processing. Poultry Science 67: 1568–1572
   PubMed Web of Science ®Google Scholar
• IZAT, A.L., KOPEK, J.M. and McGINNIS, J.D. (1991) Incidence, number, and serotypes of Salmonella on frozen broiler chickens at retail. Poultry Science 70: 1438–1440
   PubMed Web of Science ®Google Scholar
• KAMAT, A.S., ALUR, M.D., NERKAR, D.P. and NAIR, P.M. (1991) Hygienization of Indian chicken meat by ionizing radiation. Journal of Food Safety 12: 59–71
   Web of Science ®Google Scholar
• KASRAZADEH, J. and GENIGEORGIS, C. (1987) Origin and prevalence of Campylobacter jejuni in ducks and duck meat at the farm and processing plant level. Journal of Food Protection 50: 3321–3326
   Web of Science ®Google Scholar
• KLINGER, I., FUCHS, V., BASKER, D., MALENCKY, E., B ARKAT, G. and EGOZ, N. (1981) Microbiological quality of industrially processed frozen broiler chickens in Israel. Refuah Veterinarith 38: 96–100; 135–149
   Google Scholar
• KOKUBO, Y., KANEKO, S., IIDA, T. and MARUYAMA, T. (1992) Incidence of Listeria species in raw meat and poultry. Annual Report of Tokyo Metropolitan Research Laboratory of Public Health 43: 82–86
   Google Scholar
• KOOL, W.H. and BES, J. (1973) Incidence of Salmonella in a butcher's shop selling unwrapped fresh poultry and poultry pieces. Tijdschrift voor Diergeneeskunde 98: 503–505
   PubMedGoogle Scholar
• KWIATEK, K., WOJTON, B., ROLA, J. and ROZANSKA, H. (1992) The incidence of Listeria monocytogenes and other Listeria spp. in meat, poultry and raw milk. Bulletin of the Veterinary Institute in Pulaway 35: 7–11
   Google Scholar
• KWANTES, W. and ISAAC, M. (1975) Listeria infection in West Glamorgan. Public Health Laboratory Lecture pp. 112–114
   Google Scholar
• LABBE, R. (1989) Clostridium perfringens. In: Foodborne Bacterial Pathogens (Ed. Doyle, M.P.), Marcel Dekker, New York, pp. 191–234
   Google Scholar
• LADIGES, W.C. and FOSTER, J.F. (1974) Incidence of Salmonella in beef and chicken. Journal of Milk Food Technology 37: 213–214
   Web of Science ®Google Scholar
• LEISTNER, L., HECHELMANN, H., KASHIWAZAKI, M. and ALBERTZ, R. (1975) Detection of Yersinia enterocolitica in faeces and meat of pigs, beef and poultry. Fleischwirtschaft 55: 1599–1602
   Google Scholar
• LEWIS, S. and CORRY, J.E.L. (1991) Survey of the incidence of Listeria monocytogenes and other Listeria spp. in experimentally irradiated and in matched unirradiated raw chickens. International Journal of Food Microbiology 12: 257–262
   PubMed Web of Science ®Google Scholar
• LILLARD, H.S., HAMM, D. and THOMSON, J.E. (1984) Effect of reduced processing on recovery of foodborne pathogens from hot-boned broiler meat and skin. Journal of Food Protection 47: 209–212
   PubMed Web of Science ®Google Scholar
• LILLARD, H.S. (1971) Occurrence of Clostridium perfringens in broiler processing and further processing operations. Journal of Food Science 36: 1008–1010
   Web of Science ®Google Scholar
• MANICKAM, R. and VICTOR, D.A. (1975) A study on the occurrence of Salmonella in market-meat. Indian Veterinary Journal 53: 209–211
   Google Scholar
• MANSO, R., PEREZ, M.L., DELGADO, M.J., GONZALEZ, B., FERNANDEZ-CUESTA, D., LEON, M.P. and MORENO, E. (1987) Bacteriological study of refrigerated chicken carcasses. Alimentaria 185: 11–13
   Google Scholar
• MATES, A. (1983) Microbiological survey of frozen ground meat and a proposed standard. Journal of Food Protection 46: 87–89
   PubMed Web of Science ®Google Scholar
• McBRIDE, G.B., BROWN, B. and SKURA, B.J. (1978) Effect of bird type, growers and season on the incidence of salmonellae in turkeys. Journal of Food Science 43: 323–326
   Web of Science ®Google Scholar
• MEAD, G.C., HUDSON, W.R. and HINTON, M.H. (1993) Microbiological survey of five poultry processing plants in the UK. British Poultry Science 34: 497–503
   PubMed Web of Science ®Google Scholar
• MICKOVA, V. (1991) Listeria monocytogenes in foods. Veterinarni Medicina 36: 745–750
   Web of Science ®Google Scholar
• MITCHELL, W.R. and McGARR, C. (1980) Salmonellae in broiler poultry production in Ontario. Lecture, Department of Veterinary Microbiology and Immunology, Ontario Veterinary College, University of Guelph, Guelph, Ontario, pp. 95–102
   Google Scholar
• NAIR, K.K.S., RAO, D.N., NAIR, R.B. and HALEEM, M.A. (1990) Bacteriological quality of dressed chicken. Indian Veterinary Journal 67: 55–58
   Google Scholar
• NAKANISHI, H., MURASE, M., NUKINA, M., TAKIZAWA, K., ASAKAWA, Y. and SAKAZAKI, R. (1981) Microbial standards and specifications. In: Control of the Microbial Contamination of Foods and Feeds in International Trade (Eds Kurata, H. and Hesseltine, C.W.), Saikon Publishing Co. Ltd, Tokyo, Japan, pp. 121–132
   Google Scholar
• NORBERG, P. (1981) Enteropathogenic bacteria in frozen chicken. Applied Environmental Microbiology 42: 32–34
   PubMed Web of Science ®Google Scholar
• NOTERMANS, S. and van LEEUWEN, W.J. (1981) The effect of slaughter procedures on the contamination of broiler chickens with Staphylococcus aureus. National Institute of Public Health, The Netherlands, pp. 434–439
   Google Scholar
• OKREND, A.J.G., ROSE, B.E. and BENNETT, B. (1987) Incidence and oxigenicity of Aeromonas species in retail poultry, beef and pork. Journal of Food Protection 50: 509–513
   PubMed Web of Science ®Google Scholar
• PALUMBO, S.A., MAXINO, F., WILLIAMS, A.C., BUCHANAN, R.L. and THAYER, D.W. (1985) Starch-ampicillin agar for the quantitative detection of Aeromonas hydrophila. Applied Environmental Microbiology 50: 1027–1030
   PubMed Web of Science ®Google Scholar
• PARK, C.E., STANKIEWICZ, Z.K., LOVETT, J. and HUNT, J. (1981) Incidence of Campylobacter jejuni in fresh eviscerated whole market chickens. Canadian Journal of Microbiology 27: 841–842
   PubMed Web of Science ®Google Scholar
• PATTERSON, J.T. (1969) Salmonellae in meat and poultry, poultry plant cooling waters and effluents, and animal feedingstuffs. Journal of Applied Bacteriology 32: 329–337
   PubMedGoogle Scholar
• RAMISSE, J., MANET, G., PELLERIN, J., POUDELET, E. and STAINER, F. (1990) Yersinia biotypes isolated from food products, water and biological samples. Microbiology Aliments Nutrition 8: 39–43
   Google Scholar
• RAYES, J.M., GENIGEORGIS, C.A. and FARVER, T.B. (1983) Prevalance of Campylobacter jejuni on turkey wings at the supermarket level. Journal of Food Protection 46: 292–294
   PubMed Web of Science ®Google Scholar
• ROBERTS, D. (1991) Salmonella in chilled and frozen chicken. Lancet 337: 984–985
   PubMed Web of Science ®Google Scholar
• ROSEF, O., GONDROSEN, B. and KAPPERUD, G. (1984) Campylobacter jejuni and Campylobacter coli as surface contaminants of fresh and frozen poultry carcasses. International Journal of Food Microbiology 1: 205–215
   Web of Science ®Google Scholar
• SAUTER, E.A., PETERSEN, C.F. and PARKINSON, J.F. (1978) Microfloral comparison of fresh and thawed frozen fryers. Poultry Science 57: 422–424
   PubMed Web of Science ®Google Scholar
• SHANKER, S., ROSENFIELD, J.A., DAVEY, G.R. and SORRELL, T.C. (1982) Campylobacter jejuni: incidence in processed broilers and biotype distribution in human and broiler isolates. Applied Environmental Microbiology 43: 1219–1220
   PubMed Web of Science ®Google Scholar
• SHIMIZU, A., OZAKI, J., KAWANO, J. and KIMURA, S. (1991) Isolation and characterization of Staphylococcus aureus from raw fish and meat. Japanese Journal of Food Microbiology 8: 135–141
   Google Scholar
• SIEMS, H., HILDEBRANDT, G., INAL, T. and SINELL, H.-J. (1975) Salmonellae in frozen poultry on the German market. Zentralblatt fur Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene 160: 84–97
   Google Scholar
• SIMON, M. de, TARRAGO, C. and FERRER, M.D. (1992) Incidence of Listeria monocytogenes in fresh foods in Barcelona, Spain. International Journal of Food Microbiology 16: 153–156
   PubMed Web of Science ®Google Scholar
• SMITH, M.V., II, and MULDOON, P.J. (1974) Campylobacter fetus subspecies jejuni (Vibrio fetus) from commercially processed poultry. Applied Microbiology 27: 995–996
   PubMedGoogle Scholar
• STERN, N.J. and LINE, J.E. (1992) Comparison of three methods for recovery of Campylobacter spp. from broiler carcasses. Journal of Food Protection 55: 663–666
   PubMed Web of Science ®Google Scholar
• STERN, N.J., GREEN, S.S., THAKER, N., DROUT, D.J. and CHIU, J. (1984) Recovery of Campylobacter jejuni from fresh and frozen meat and poultry collected at slaughter. Journal of Food Protection 47: 372–374
   PubMed Web of Science ®Google Scholar
• STERN, N.J., HERNANDEZ, M.P. BLANKENSHIP, L., DEIBEL, K.E., DOORES, S., DOYLE, M.P. et al. (1985) Prevalence and distribution of Campylobacter jejuni and Campylobacter coli in retail meats. Journal of Food Protection 48: 595–599
   PubMed Web of Science ®Google Scholar
• STRONG, D., CANADA, J. and GRIFFITHS, B. (1963) Clostridium perfringens in foods. Applied Microbiology 11: 42–44
   PubMedGoogle Scholar
• SURKIEWICZ, B.F., JOHNSTON, R.W., MORAN, A.B. and KRUMM, G.W. (1969) A bacteriological survey of chicken eviscerating plants. Food Technology 23: 1066–1069
   Web of Science ®Google Scholar
• SWAMINATHAN, B., LINK, M.A.B. and AYRES, J.C. (1978) Incidence of salmonellae in raw meat and poultry samples in retail stores. Journal of Food Protection 41: 518–520
   PubMed Web of Science ®Google Scholar
• TERNSTROEM, A. and MOLIN, G. (1987) Incidence of potential pathogens on raw pork, beef and chicken in Sweden with special reference to Erysipelothrix rhusiopathiae. Journal of Food Protection 50: 141–146; 149
   PubMed Web of Science ®Google Scholar
• TIWARI, N.P. and ALDENRATH, S.G. (1990) Occurrence of Listeria species in food and environmental samples in Alberta. Canadian Institute of Food Science Technology Journal 23: 109–113
   Web of Science ®Google Scholar
• TOQUIN, M.T. (1985) Origin of Yersinia enterocolitica isolated from poultry cutlets. Sciences des Aliments 5: 85–91
   Google Scholar
• TOQUIN, M.T. and LAHELLEC, C. (1989) Yersinia in the poultry industry. Viandes et Produits Carnes 10: 53–57
   Google Scholar
• TUREK, P., GRIEGER, C., BURDOVA, O. and LENGYEL, G. (1983) Surfaces of poultry during processing as regards occurrence of some hygienically significant microorganisms. Hydinarsky Priemysel 25: 286–291
   Google Scholar
• VARABIOFF, Y. (1990) Incidence and recovery of Listeria from chicken with a pre-enrichment technique. Journal of Food Protection 53: 555–557
   PubMed Web of Science ®Google Scholar
• VENKATESWARAN, K., NAKANO, H., KAWAKAMI, H. and HASHIMOTO, H. (1988) Microbiological aspects and recovery of Salmonella in retailed foods. Journal of Food Protection 52: 88–91
   Google Scholar
• WALDROUP, A.L., RATHGEBER, B.M. and FORSYTHE, R.H. (1992) Effects of six modifications on the incidence and levels of spoilage and pathogenic organisms on commercially processed postchill broilers. Journal of Applied Poultry Research 1: 226–234
   Google Scholar
• WALDROUP, A.L., RATHGEBER, B.M. and HIERHOLZER, R.E. (1993) Effects of reprocessing on microbiological quality of commercial prechill broiler carcasses. Journal of Applied Poultry Research 2: 111–116
   Google Scholar
• WANG, G.H., YAN, K.T., FENG, D.M., CHEN, S.M., LUI, A.P. and KOKUBO, Y. (1991) Isolation and identification of Listeria monocytogenes from retail meats in Beijing. Journal of Food Protection 55: 56–58
   Web of Science ®Google Scholar
• WARNKEN, M.B., NUNES, M.P. and SOLINO NOLETO, A.L. (1987) Incidence of Yersinia species in meat samples purchased in Rio de Janeiro, Brazil. Journal of Food Protection 50: 578–579
   PubMed Web of Science ®Google Scholar
• WEMPE, J.M., GENIGEORGIS, C.A., FARVER, T.B. and YUSUFU, H.I. (1983) Prevalence of Campylobacter jejuni in two California chicken processing plants. Applied Environmental Microbiology 45: 355–359
   PubMed Web of Science ®Google Scholar
• WESLEY, R.D. and STADELMAN, W.J. (1985) The effect of carbon dioxide packaging on detection of Campylobacter jejuni from chicken carcasses. Poultry Science 64: 763–764
   PubMed Web of Science ®Google Scholar
• WONG, H.C., CHAO, W.L. and LEE, S.J. (1990) Incidence and characterization of Listeria monocytogenes in foods available in Taiwan. Applied Environmental Microbiology 56: 3101–3104
   PubMed Web of Science ®Google Scholar
• WOS, Z. and JAGODZINSKA, H. (1978) Characteristics of staphylococci found on chicken carcasses. Przemysl Spozywcsy 32: 186–187
   Google Scholar
• YANGUEELA-MARTINEZ, J., HERRERA-MARTEACHE, A., RIVAS-PALA, T. and BRAULT, J. (1987) Isolation of Yersinia enterocolitica from pigs' tongues and broiler carcasses. Microbiologie Aliments Nutrition 5: 339–343
   Google Scholar
• ZIVCOVIC, J., JELIC, A., HADZIOSMANOVIC, M. and PRANJIC, D. (1989) Control of enteropathogenic bacteria in poultry meat in Yugoslavia. Technologija Mesa 30: 163–168
   Google Scholar
• ZOTTOLA, E.A. and BUSTA, F.F. (1971) Microbiological quality of further-processed turkey products. Journal of Food Science 36: 1001–1004
   Web of Science ®Google Scholar