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Influence of immersion cooling conditions of poultry carcasses on their contamination by Campylobacter.

Influence des conditions de refroidissement par immersion des carcasses de volaille sur leur contamination par Campylobacter.

Author(s) : LAISNEY M. J., COLIN P., JACOBS W.

Type of article: Book chapter

Summary

The influence of hydrocooling techniques is outlined in relation to the level of Campylobacter contamination of chicken carcasses. This effect is the most important when using chlorinated water.

Details

  • Original title: Influence des conditions de refroidissement par immersion des carcasses de volaille sur leur contamination par Campylobacter.
  • Record ID : 1994-3016
  • Languages: French
  • Source: In: Microorganismes contaminants Ind. agro-aliment., Soc. fr. Microbiol. - 190-202; 5 ref.
  • Publication date: 1991/03/13

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