Microbiological Quality and Presence of <i>Salmonella</i> spp. in Broiler Carcasses with and Without Visible Gastrointestinal Contamination During Industrial Processing

Microbiological Quality and Presence of <i>Salmonella</i> spp. in Broiler Carcasses with and Without Visible Gastrointestinal Contamination During Industrial Processing

The industrial processing of broiler chickens has become increasingly automated to scale up meat production. However, certain procedures may cause rupture of the gastrointestinal tract, contaminating the products. The objective of this study was to evaluate the efficiency of the removal of visible c...

Full description

Saved in:
Bibliographic Details
Main Authors: Bruno Leandro de Almeida Brito, Rafaela Assis Machado, João Luís Batista de Jesus, Francisco Yan Tavares Reis, Isabela Pádua Zanon, Monique Ribeiro Tiba Casas, Rodrigo Otávio Silveira Silva, Henrique César Pereira Figueiredo, Tadeu Chaves de Figueiredo, Marcelo Resende de Souza, Silvana de Vasconcelos Cançado
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Microorganisms
Subjects:
gastrointestinal contamination
chicken meat processing
pathogen
Online Access:https://www.mdpi.com/2076-2607/13/5/1124
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items