Escherichia coli and Enterobacteriaceae counts on poultry carcasses along the slaughterline: A systematic review and meta-analysis
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- 作者：S. Bellucoa ; b ; L. Barcoa ; A. Roccatoa ; A. Riccia ; aricci@izsvenezie.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Escherichia coli ; Enterobacteriaceae ; Poultry ; Slaughterhouse ; Process hygiene criteria
- 刊名：Food Control
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：269-280
- 全文大小：1049 K
文摘
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Scalding effectively reduced E. coli counts.
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Washing and chilling lead to a statistically significant decrease of E. coli counts.
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Enterobacteriaceae are statistically reduced by defeathering and washing.
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The choice of the carcass sampling methodology can have an impact on E. coli counts.