Validation of chemical and non-chemical antimicrobial interventions applied pre- and post-chilling to reduce microbial populations in broiler carcasses
Higher risks of food-borne illness associated with increased consumption of poultry products make it necessary to identify potential sources of contamination and apply intervention strategies that will prevent or minimize the risk of contamination during processing. This study investigated the effec...
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| Format: | Others |
| Language: | en_US |
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2010
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-1511 http://hdl.handle.net/1969.1/ETD-TAMU-1511 |