Efficacy of peroxy acetic acid in reducing Salmonella and Campylobacter spp. populations on chicken breast fillets

Efficacy of peroxy acetic acid in reducing Salmonella and Campylobacter spp. populations on chicken breast fillets

Poultry processors use antimicrobials to reduce the risk of pathogens on poultry and poultry products. The efficacy of selective and nonselective plating media to enumerate injured Salmonella (selective media—brilliant green sulfa agar and Petrifilm Enterobacteriaceae Plate Count; nonselective media...

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Bibliographic Details
Main Authors: S. Kumar, M. Singh, D.E. Cosby, N.A. Cox, H. Thippareddi
Format: Article
Language:English
Published: Elsevier 2020-05-01
Series:Poultry Science
Subjects:
peroxy acetic acid
salmonella
campylobacter
chicken breast fillet
antimicrobial
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579120300584

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