Exposure assessment and process sensitivity analysis of the contamination of campylobacter in poultry products

• المؤلفون الرئيسيون: Osiriphun,S., Iamtaweejaloen,P., Kooprasertying,P., Koetsinchai,W., Tuitemwong,K., Erickson,L.E., Tuitemwong,P.
• التنسيق: مقال
• منشور في: Poultry Science Association 2015
• الموضوعات: Animal Science and Zoology
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=79959332104&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39195
• المؤسسة: Chiang Mai University

Studies were conducted in a Thai poultry plant to identify the factors that affected numbers of Campylobacter jejuni in chicken carcasses. The concentrations of Campylobacter were determined using the SimPlate most probable number and modified charcoal cefoperazone deoxycholate plating methods. Resu...