Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments.
about
Recent Advances in Screening of Anti-Campylobacter Activity in Probiotics for Use in PoultryLauric acid as feed additive - An approach to reducing Campylobacter spp. in broiler meat.Analysis of Salmonella control performance in U.S. young chicken slaughter and pork slaughter establishments.Prevalence Analysis and Molecular Characterization of Salmonella at Different Processing Steps in Broiler Slaughter Plants in South Korea.Antimicrobial resistance in Campylobacter spp isolated from broiler flocks.A longitudinal study of Campylobacter distribution in a turkey production chainTransmission of Bacterial Zoonotic Pathogens between Pets and Humans: The Role of Pet Food.Evaluation of antimicrobial activities of sequential spray applications of decontamination treatments on chicken carcasses.Simulation model for Campylobacter cross-contamination during poultry processing at slaughterhouses.Prevalence and antimicrobial resistance of Salmonella recovered from processed poultry.Food Grade Pimenta Leaf Essential Oil Reduces the Attachment of Salmonella enterica Heidelberg (2011 Ground Turkey Outbreak Isolate) on to Turkey Skin.Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Campylobacter in animals and foodstuffsMicrobiological Profile of Three Commercial Poultry Processing Plants in Colombia.Microbiological quality of water immersion-chilled and air-chilled broilers.Effect of dry air or immersion chilling on recovery of bacteria from broiler carcasses.Prevalence and molecular profiles of Salmonella collected at a commercial turkey processing plant.Reviewing Interventions against Enterobacteriaceae in Broiler Processing: Using Old Techniques for Meeting the New Challenges of ESBL E. coli?Sources of contamination, prevalence, and antimicrobial resistance of thermophilic isolated from turkeys
P2860
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P2860
Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments.
description
2002 nî lūn-bûn
@nan
2002年の論文
@ja
2002年学术文章
@wuu
2002年学术文章
@zh
2002年学术文章
@zh-cn
2002年学术文章
@zh-hans
2002年学术文章
@zh-my
2002年学术文章
@zh-sg
2002年學術文章
@yue
2002年學術文章
@zh-hant
name
Microbial profile and antibiot ...... mmersion-chilled environments.
@en
Microbial profile and antibiot ...... mmersion-chilled environments.
@nl
type
label
Microbial profile and antibiot ...... mmersion-chilled environments.
@en
Microbial profile and antibiot ...... mmersion-chilled environments.
@nl
prefLabel
Microbial profile and antibiot ...... mmersion-chilled environments.
@en
Microbial profile and antibiot ...... mmersion-chilled environments.
@nl
P2093
P2860
P1476
Microbial profile and antibiot ...... mmersion-chilled environments.
@en
P2093
Marcos X Sánchez
Mindy M Brashears
Shelly R McKee
Wade M Fluckey
P2860
P304
P356
10.4315/0362-028X-65.6.948
P577
2002-06-01T00:00:00Z