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Meat and egg science

Microbial status of chicken portions and portioning equipment

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Pages 505-511 | Accepted 18 Apr 1997, Published online: 08 Nov 2007

References

  • Eley , A.R. 1992 . Microbial Food Poisoning , London : Chapman and Hall .
  • Ellerbroek , L. , Janssen , T. , Krause , P. and Weise , E. 1996 . “ Process control of poultry cutting plants ” . In Factors Affecting the Microbial Quality of Meat 3. Cutting and Further Processing , Edited by: Hinton , M.H. and Rowlings , C. 23 – 32 . Bristol : University of Bristol Press .
  • Farmiloe , F.J. , Cornford , S.J. , Coppock , J.B.M. and Ingram , M. 1954 . The survival of Bacillus subtilis spores in the baking of bread . Journal of the Science of Food and Agriculture , 5 : 292 – 304 .
  • Mead , G.C. 1989 . “ Hygiene problems and control of process contamination ” . In Processing of Poultry , Edited by: Mead , G.C. 183 – 220 . London : Elsevier Applied Science .
  • 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 .
  • Roberts , D. 1982 . Factors contributing to outbreaks of food poisoning in England and Wales 1970–1979 . Journal of Hygiene, Cambridge , 89 : 491 – 498 .

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