Journal of Animal and Veterinary Advances
Year:
2011
Volume:
10
Issue:
16
Page No.
2163 - 2166
References
Abanuslum, G., G. Murat, D. Berna and S. Cigdem, 2003. The microbiological contamination of traditionally processed raw carcasses marketed in Kars, Turkey. Int. J. Food Safety, 3: 4-7.
Abu-Ruwaida, A.S., W.N. Sawaya, B.H. Dashti, M. Murad and H.A. Al-Othman, 1994. Microbiological quality of broilers during processing in a modern commercial slaughterhouse in Kuwait. J. Food Prot., 57: 887-892.
Direct Link | Barnes, E.M., 1960. Bacteriological problems in broiler preparation and storage. R. Soc. Health J., 80: 145-148.
CrossRef | PubMed | Direct Link | Bean, N.H., J.S. Goulding, M.T. Daniels and F.J. Angulo, 1997. Surveillance for foodborne disease outbreaks-united states. J. Food Port., 60: 1265-1286.
Blankenship, L.C., J.S. Baily, N.A. Cox, M.T. Musgrove and M.E. Berrang
et al., 1993. Broiler carcass reprocessing afurther evaluation. J. Food Prot., 56: 983-985.
Bremner, A., 1996. Poultry Meat Inspection. W.B. Sanders Co., London..
CFIA, 1997. HACCP Generic Model-Poultry Slaughter (Chilled Ready to Cook Whole Chicken). Canadian Food Inspection Agency, Canada..
FAO, 1993. Record poultry meat consumption. Poult. Int., 30: 70-72.
Geornaras, I., A. de Jesus, E. van Zyl and A. van Holy, 1997. Bacterial populations of different sample types from carcasses in the dirty area of a South African poultry abattoir. J. Food Prot., 60: 551-554.
Direct Link | Gill, C.O. and M. Badoni, 2005. Recovery of bacteria from poultry carcasses by rinsing, swabbing or excision of skin. Food Microbiol., 22: 101-107.
CrossRef | Goksoy, E.O., S. Kirkan and F. Kok, 2004. Microbiological quality of broiler carcasses during processing in two slaughterhouses in Turkey. Poult. Sci., 83: 1427-1432.
CrossRef | Direct Link | Izat, A.L., M. Colberg, C.D. Driggers and R.A. Thomas, 1989. Effects of sampling methods and feed withdrawal period on recovery of microorganisms from poultry carcasses. J. Food Prot., 52: 480-483.
James, C., E.O. Goksoy, J.E.L. Corry and S.J. James, 2000. Surface pasteurisation of poultry meat using steam at atmospheric pressure. J. Food Eng., 45: 111-117.
CrossRef | Kechagia, N., C. Nicolaou, V. Ioannidou, E. Kourti, A. Ioannidis, N.J. Legakis and S. Chatzipanagiotou, 2007. Detection of chromosomal and plasmid-encoded virulence determinants in
Yersinia enterocolitica and other
Yersinia spp. isolated from food animals in Greece. Int. J. Food Microbiol., 118: 326-331.
CrossRef | PubMed | Direct Link | Kotula, K.L. and Y. Pandya, 1995. Bacterial contamination of broiler chickens before scalding. J. Food Prot., 58: 1326-1329.
Direct Link | Kukay, C.C., L.H. Holcomb, J.N. Sofos, J.B. Morgan, J.D. Tatum, P.P. Clayton and G.C. Smith, 1996. Applications of HACCP by small-scale and medium-scale meat processors. Dairy Food Environ. Sanitation, 16: 74-80.
Lahellec, C., C. Meurier and M. Catsaras, 1972. The psychrotrophic flora of poultry carcasses. I. Development at various stages through a slaughter house. Ann. Rech. Vet., 3: 421-434.
Logue, M., J.J. Sheridan, G. Wauters, D.A. McDowell and I.S. Blair, 1996.
Yersinia spp. and numbers, with particular reference to
Y. enterocolitica bio/serotypes, occurring on Irish meat and meat products and the influence of alkali treatment on their isolation. Int. J. Food. Microbiol., 33: 257-274.
PubMed | Direct Link | McNamara, A.M., 1997. Generic HACCP application in broiler slaughter and processing. J. Food Prot., 60: 579-604.
Direct Link | Mead, G.C. and C.S. Impey, 1970. The distribution of clostridia in poultry processing plants. Br. Poult. Sci., 11: 407-414.
PubMed | Direct Link | Mead, G.C. and N.L. Thomas, 1973. The bacteriological condition of eviscerated chickens processed under controlled conditions in a spin-chilling system and sampled by two different methods. Br. Poult. Sci., 14: 413-419.
PubMed | Direct Link | Mead, G.C., 1997. Safety of poultry products past, present and future. Meat Poult. News, 8: 26-27.
Mead, G.C., W.R. Hudson and M.H. Hinton, 1993. Microbiological survey of five poultry processing plants in the UK. Br. Poult. Sci., 34: 497-503.
CrossRef | PubMed | Direct Link | NACMCF, 1997. Generic HACCP application in broiler slaughter and processing. J. Food Prot., 60: 579-604.
Direct Link | NACMCF, 1998. Hazard analysis and critical control point principles and application guidelines. J. Food Prot., 61: 762-775.
Notermans, S., J. Jeunick, M. van Schothorst and E.H. Kampelmacher, 1973. Comparative investigation into possible cross-contamination in the spinchiller and during spray chilling. Fleischwirtschaft, 53: 1450-1452.
Thomas, C.J. and T.A. Mcmeeking, 1984. Effect of water uptake by poultry tissues on contamination by bacteria during immersion in bacterial suspensiaon. J. Food Prot., 47: 398-402.
Van Schothorst, M., S. Notermans and E.H. Kampelmacher, 1972. Hygiene in poultry slaughter. Fleischwirttschaft, 52: 749-752.