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Items: 1 to 20 of 103

1.

Contamination of yellow-feathered broiler carcasses: Microbial diversity and succession during processing.

Wang H, Qin X, Mi S, Li X, Wang X, Yan W, Zhang C.

Food Microbiol. 2019 Oct;83:18-26. doi: 10.1016/j.fm.2019.04.006. Epub 2019 Apr 20.

PMID:
31202410
2.

Contamination of chicken meat with extended-spectrum beta-lactamase producing- Klebsiella pneumoniae and Escherichia coli during scalding and defeathering of broiler carcasses.

Projahn M, von Tippelskirch P, Semmler T, Guenther S, Alter T, Roesler U.

Food Microbiol. 2019 Feb;77:185-191. doi: 10.1016/j.fm.2018.09.010. Epub 2018 Sep 18.

PMID:
30297049
3.

Bacteria recovery from genetically feathered and featherless broiler carcasses after immersion chilling.

Buhr RJ, Bourassa DV, Northcutt JK, Hinton A Jr, Ingram KD, Cason JA.

Poult Sci. 2005 Sep;84(9):1499-504.

PMID:
16206575
4.

Release of Escherichia coli from feathered and featherless broiler carcasses in warm water.

Cason JA, Buhr RJ, Hinton A Jr.

Poult Sci. 2006 Oct;85(10):1807-10.

PMID:
17012174
5.

Analyses of Aerosol Concentrations and Bacterial Community Structures for Closed Cage Broiler Houses at Different Broiler Growth Stages in Winter.

Jiang L, Zhang J, Tang J, Li M, Zhao X, Zhu H, Yu X, Li Y, Feng T, Zhang X.

J Food Prot. 2018 Sep;81(9):1557-1564. doi: 10.4315/0362-028X.JFP-17-524.

PMID:
30138054
6.

Assessing the microbiomes of scalder and chiller tank waters throughout a typical commercial poultry processing day.

Rothrock MJ Jr, Locatelli A, Glenn TC, Thomas JC, Caudill AC, Kiepper BH, Hiett KL.

Poult Sci. 2016 Oct 1;95(10):2372-82. doi: 10.3382/ps/pew234. Epub 2016 Jul 21.

PMID:
27444443
7.

Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses.

Althaus D, Zweifel C, Stephan R.

Ital J Food Saf. 2017 Nov 6;6(4):7097. doi: 10.4081/ijfs.2017.7097. eCollection 2017 Oct 20.

8.

Influence of flooring type during transport and holding on bacteria recovery from broiler carcass rinses before and after defeathering.

Buhr RJ, Cason JA, Dickens JA, Hinton A Jr, Ingram KD.

Poult Sci. 2000 Mar;79(3):436-41.

PMID:
10735214
9.

Effects of countercurrent scalding and postscald spray on the bacteriologic profile of raw chicken carcasses.

James WO, Prucha JC, Brewer RL, Williams WO Jr, Christensen WA, Thaler AM, Hogue AT.

J Am Vet Med Assoc. 1992 Sep 1;201(5):705-8.

PMID:
1399771
10.

Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield.

Buhr RJ, Walker JM, Bourassa DV, Caudill AB, Kiepper BH, Zhuang H.

Poult Sci. 2014 Jun;93(6):1534-41. doi: 10.3382/ps.2013-03535.

PMID:
24879703
11.
12.

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia.

Wang H, Zhang X, Wang G, Jia K, Xu X, Zhou G.

Front Microbiol. 2017 Dec 22;8:2588. doi: 10.3389/fmicb.2017.02588. eCollection 2017.

13.

Efficacy of electrolyzed oxidizing water and lactic acid on the reduction of Campylobacter on naturally contaminated broiler carcasses during processing.

Rasschaert G, Piessens V, Scheldeman P, Leleu S, Stals A, Herman L, Heyndrickx M, Messens W.

Poult Sci. 2013 Apr;92(4):1077-84. doi: 10.3382/ps.2012-02771.

PMID:
23472031
14.

A comparison of fluctuations of Campylobacter and Escherichia coli concentrations on broiler chicken carcasses during processing in two slaughterhouses.

Pacholewicz E, Swart A, Schipper M, Gortemaker BG, Wagenaar JA, Havelaar AH, Lipman LJ.

Int J Food Microbiol. 2015 Jul 16;205:119-27. doi: 10.1016/j.ijfoodmicro.2015.04.006. Epub 2015 Apr 10.

PMID:
25950748
15.

Unheated water in the first tank of a three-tank broiler scalder.

Cason JA, Buhr RJ, Hinton A Jr.

Poult Sci. 2001 Nov;80(11):1643-6.

PMID:
11732682
16.

Effects of hygienic treatments during slaughtering on microbial dynamics and contamination of sheep meat.

Omer MK, Hauge SJ, Østensvik Ø, Moen B, Alvseike O, Røtterud OJ, Prieto M, Dommersnes S, Nesteng OH, Nesbakken T.

Int J Food Microbiol. 2015 Feb 2;194:7-14. doi: 10.1016/j.ijfoodmicro.2014.11.002. Epub 2014 Nov 6.

PMID:
25461602
19.

Reduction of extended-spectrum-β-lactamase- and AmpC-β-lactamase-producing Escherichia coli through processing in two broiler chicken slaughterhouses.

Pacholewicz E, Liakopoulos A, Swart A, Gortemaker B, Dierikx C, Havelaar A, Schmitt H.

Int J Food Microbiol. 2015 Dec 23;215:57-63. doi: 10.1016/j.ijfoodmicro.2015.08.010. Epub 2015 Aug 18.

PMID:
26342876
20.

Class 1 and class 2 integrons in poultry carcasses from broiler house and poultry processing environments.

Roe MT, Byrd JA, Smith DP, Pillai SD.

J Food Prot. 2003 Aug;66(8):1426-31.

PMID:
12929830

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