References

Bremner, A. and M. Johnston, 1996. Poultry Meat Hygiene and Inspection. W.B. Saunders Company Ltd., London, UK., ISBN-13: 978-0702018930, Pages: 288.

Burfoot, D. and E. Mulvey, 2011. Reducing microbial counts on chicken and turkey carcasses using lactic acid. Food Control, 22: 1729-1735.
CrossRef  |  

Cho, M., H. Chung, W. Choi and J. Yoon, 2004. Linear correlation between inactivation of E. coli and OH radical concentration in TiO₂ photocatalytic disinfection. Water Res., 38: 1069-1077.
CrossRef  |  

Comninellis, C., A. Kapalka, S. Malato, S.A. Parsons, I. Poulios and D. Mantzavinos, 2008. Advanced oxidation processes for water treatment: Advances and trends for R&D. J. Chem. Technol. Bioctechnol., 83: 769-776.
CrossRef  |  Direct Link  |  

Conner, D.E. and S.F. Bilgili, 1994. Skin attachment model for improved laboratory evaluation of potential carcass disinfectants for their efficacy against Salmonella attached to broiler skin. J. Food Prot., 57: 684-688.
Direct Link  |  

Davies, A.R. and R.G. Board, 1998. Microbiology of Meat and Poultry. Springer, UK., ISBN-13: 9780751403985, Pages: 346.

Dickens, J.A. and A.D. Whittemore, 1997. Effects of acetic acid and hydrogen peroxide application during defeathering on the microbiological quality of broiler carcasses prior to evisceration. Poult. Sci., 76: 657-660.
Direct Link  |  

Fink, R.G., 2004. Photohydroionization: An advanced oxidation technology. RGF Environmental Group, Riviera Beach, FL., USA.

Fink, R.G., 2012. RGF's advanced oxidation technology. RGF Environmental Group, Riviera Beach, FL., USA. http://www.rgf.com/documents/AOT_book.pdf.

Fink, R.G., C. Willette and W. Ellis, 2009. Advanced oxidation as a food preservative. http://www.rgf.com/published_article_detail.cfm?ArticleID=48.

Fink, R.G., W. Ellis, J.A. Hart, C. Pearsall and S. Rinehimer, 2011. Photoionization as an anti-microbial. http://www.rgf.com/published_article_detail.cfm?ArticleID=47.

Gumy, D., C. Morais, P. Bowen, C. Pulgarin, S. Giraldo, R. Hajdu and J. Kiwi, 2006. Catalytic activity of commercial of TiO₂ powders for the abatement of the bacteria (E. coli) under solar simulated light: Influence of the isoelectric point. Applied Catal. B: Environ., 63: 76-84.
CrossRef  |  

Heponiemi, A. and U. Lassi, 2012. Advanced Oxidation Processes in Food Industry Wastewater Treatment: A Review. In: Food Industrial Processes: Methods and Equipment, Valdez, B. (Ed.). Chapter 17, InTech Publisher, Rijeka, Croatia, ISBN: 978-953-307-905-9, pp: 313-338.

Hwang, C.A. and L.R. Beuchat, 1995. Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin J. Food Prot., 58: 19-23.
Direct Link  |  

Kozacinski, L., Z.C. Fleck, Z. Kozacinski, I. Filipovic, M. Mitak, M. Bratulic and T. Mikus, 2012. Evaluation of shelf life of pre-packed cut poultry meat. Veterinarski Arhiv, 82: 47-58.
Direct Link  |  

Loretz, M., R. Stephan and C. Zweifel, 2010. Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control, 21: 791-804.
CrossRef  |  

Mead, G.C., 2004. Shelf-Life and Spoilage of Poultry Meat. In: Poultry Meat Processing and Quality, Mead, G.C. (Ed.). Woodhead Publishing Ltd., Cambridge, UK., ISBN-13: 9780849325489, pp: 283-303.

Morshedy, A.E.M.A. and K.I. Sallam, 2009. Improving the microbial quality and shelf life of chicken carcasses by trisodium phosphate and lactic acid dipping. Int. J. Poult. Sci., 8: 645-650.
CrossRef  |  Direct Link  |  

Mountney, G.J. and C.R. Parkhurst, 1995. Poultry Products Technology. Food Products Pres, USA., ISBN-13: 9781560228561, Pages: 446.

Normand, V., M. Boulianne and S. Quessy, 2008. Evidence of cross-contamination by Campylobacter spp. of broiler carcasses using genetic characterization of isolates. Can. J. Vet. Res., 72: 396-402.
PubMed  |  

Rasschaert, G., K. Houf, C. Godard, C. Wildemauwe, M. Pastuszczak-Frak and L. De Zutter, 2008. Contamination of carcasses with Salmonella during poultry slaughter. J. Food Protect., 71: 146-152.
Direct Link  |  

Rincon, A.G. and C. Pulgarin, 2004. Effect of pH, inorganic ions, organic matter and H₂O₂ on E. coli K12 photocatalytic inactivation by TiO₂: Implications in solar water disinfection. Applied Catal. B: Environ., 51: 283-302.
CrossRef  |  Direct Link  |  

Sallam, K.I. and K. Samejima, 2004. Effects of trisodium phosphate and sodium chloride dipping on the microbial quality and shelf life of refrigerated tray-packaged chicken breasts. Food Sci. Biotechnol., 13: 425-429.
PubMed  |  

Sasaki, Y., N. Maruyama, B. Zou, M. Haruna and M. Kusukawa et al., 2013. Campylobacter cross-contamination of chicken products at an abattoir. Zoonoses Public Health, 60: 134-140.
CrossRef  |  

Sirimahachai, U., S. Phongpaichit and S. Wongnawa, 2009. Evaluation of bactericidal activity of TiO₂ photocatalysts: A comparative study of laboratory-made and commercial TiO₂ samples. Songklanakarin J. Sci. Technol., 31: 517-525.
Direct Link  |  

Svobodova, I., G. Borilova, R. Hulankova and I. Steinhauserova, 2012. Microbiological quality of broiler carcasses during slaughter processing. Acta Veterinaria Brno, 81: 37-42.
CrossRef  |  

Tompkins, N.M., J.S. Avens, P.A. Kendall and M.D. Salman, 2008. Effect of boiling water carcass immersion on aerobic bacteria counts of poultry skin and processed ground poultry meat. Zoonoses Public Health, 55: 235-241.
CrossRef  |  

Vogelpohl, A. and S.M. Kim, 2004. Advanced Oxidation Processes (AOPs) in wastewater treatment. J. Ind. Eng. Chem., 10: 33-40.
Direct Link  |  

Whyte, P., K. McGill and J.D. Collins, 2003. An assessment of steam pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses. Int. J. Food Microbiol., 20: 111-117.
CrossRef  |  

Yalcin, H. and A. Arslan, 2011. Examination of the individual and combined effects of lactic acid, cetylpyridinium chloride and trisodium phosphate on broiler carcasses contaminated with Escherichia coli O157:H7 and Listeria monocytogenes. Kafkas Univ. Vet. Fac. Mag., 17: 625-630.

Yang, Z., Y. Li and M. Slavik, 1998. Use of antimicrobial spray applied with an inside-outside birdwasher to reduce bacterial contamination on prechilled chicken carcasses. J. Food Prot., 61: 829-832.
Direct Link  |