Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses

Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses

This study aims to validate sanitation standard operating procedures (SSOPs) of the precooling system in two immersion stages with different temperatures followed by dripping for 3 min. The variables evaluated were temperature, weight, microbiological quality, and safety of chicken carcasses. Groups...

Full description

Saved in:
Bibliographic Details
Main Authors: Angela B.P.S. Fernandes, Clair F.S. Pereira, Hiago M. Pereira, Marco A.C. Batista, Luiz F.S. Dionisio, Amauri A. Alfieri, Bruna Alexandrino, José C. Ribeiro-Júnior
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Journal of Food Protection
Subjects:
Chicken processing
Diarrheagenic Escherichia coli
Salmonella Newport
Self-control programs
SSOP
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X25000031
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S0362028X25000031

Similar Items