CONTAMINATION AND DECONTAMINATION OF POULTRY CARCASS NECK TISSUE
McMEEKIN, T. A. ; THOMAS, C. J. ; PENNINGTON, P. I.
Oxford, UK : Blackwell Publishing Ltd
Published 1984
Oxford, UK : Blackwell Publishing Ltd
Published 1984
| ISSN: |
1745-4565
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Water absorption and changes in surface microtopography are major determinants of contamination of the underside of neck tissue. Salmonella cells adhere firmly to this tissue but cannot be effectively removed because of the major contribution of physical entrapment to the overall level of contamination. Heat and/or sorbate treatments can bring the bacteriological quality of neck tissue to that of the rest of the carcass but removal of this tissue is the most effective means of decontamination.
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| Type of Medium: |
Electronic Resource
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| URL: |